Oven-Baked Risotto With Chicken & Chorizo



1 litre (4 cups) chicken stock

1 tablespoon extra virgin olive oil

3 chorizo sausages (400g), sliced thinly

400g chicken thigh fillets, cut into 2cm pieces

2 large brown onions (400g), chopped

2 cloves garlic, chopped finely

1 large red pepper (300g), sliced thinly

400g (2 cups) arborio rice

2 teaspoons smoked paprika

180ml (¾ cup) dry white wine

15g (½ cup) coarsely chopped fresh flat-leaf parsley

1     Preheat oven to 180°C/160°C fan.

2     Bring stock to a gentle simmer in a medium saucepan.

3     Meanwhile, heat half the oil in a flameproof dish over high heat. Cook chorizo, stirring, for 3 minutes or until browned all over. Remove from dish; cover to keep warm. Discard all but 1 tablespoon of fat from the dish.

4     Add chicken to same dish; cook, stirring, until browned all over. Remove from dish.

5     Heat remaining oil in same dish; cook onion and garlic, stirring, until soft. Add pepper; cook, stirring, for 1 minute. Add rice and paprika; stir to coat in onion mixture. Add wine; simmer, uncovered, until liquid has evaporated. Add the hot stock and chicken; cover with lid or foil. Cook in oven for 25 minutes or until liquid is absorbed and rice is tender. Stir once halfway during cooking. Return chorizo to the dish, stir until heated through.

6     Sprinkle with parsley and serve with parmesan, if desired.