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Chicken, chorizo and green pea risotto

Serves: 6 people
Prep time:

Skill Level:Quick & Easy


  • 1L (4 cups) Campbell’s Real Stock - Chicken
  • 2 tbs oil1 onion, diced
  • 2 cloves garlic, crushed
  • 2 cups arborio rice
  • 1 chorizo sausage, sliced
  • 300g chicken breast, thinly sliced
  • ¾ cup frozen peas, thawed
  • 3 tbs grated parmesan cheese
  • 1 cup baby rocket, washed


  1. Pour Campbell’s Real Stock into a saucepan. Bring to the boil, then reduce heat and keep on a low simmer.
  2. Meanwhile heat 1 tbs oil over a medium - low heat in a large saucepan. Add onion and garlic, cook for 3 minutes, or until onion is soft. Add rice and stir through so the oil coats the rice.
  3. Add hot stock to the rice mixture, 1 cup at a time, stir continuously until stock is fully absorbed before adding another cup of stock. Continue until all the stock has been used. This will take 15-20 minutes.
  4. Meanwhile heat remaining oil in a separate fry pan over high heat. Add chorizo cook for 2-3 minutes or until golden brown. Set aside on paper towel. Add the chicken and cook for 5 minutes or until golden brown and cooked through. Remove and set aside.
  5. When the rice is cooked, add the chorizo, chicken, peas, parmesan and rocket. Serve immediately.