Mega Meal Prep: Chicken & Chorizo Risotto

Hellooo!

Another beautiful Sunday morning, another crazy meal prep day recipe!

This week, we have another delight for your oven.

Tara found this recipe on Pintrest; original is here.

Aside from doubling the recipe to make more of it, I actually followed this one almost to the letter.  I wasn't sure how much I trusted the oven to cook a risotto nicely; usually a risotto needs a lot of love & a lot of stirring.

But this works!  & it's really yummy!

Oven Baked Chicken & Chorizo Risotto | Serves 12

Ingredients
4 teaspoons olive oil
1kg chicken thigh fillets, cut into chunks
4 chorizo sausages, sliced
2 large onions, finely chopped
3 cups Arborio rice
6 cloves garlic, crushed
750g Napoletana Sauce
6 cups chicken stock
2 cups white wine
ground black pepper
2 cups frozen peas
200g marinated char-grilled capsicum, cut into strips
1 cup finely grated Parmesan cheese, plus extra to serve

Method

Step one: heat oil in a large flameproof casserole dish (we cooked in a frypan & added to 2 casserole dishes) over a high heat. Add chicken & brown.  Remove chicken.

Step two: add chorizo to pan. Cook, then remove.  Add onion & cook until translucent, then add the rice & garlic.

Step three: stir in the sauce, stock, wine, seasoning, chicken & chorizo, then bring to the boil.

Step four: transfer to a casserole dish (if you weren't already cooking in one) then cover & bake for 15 minutes.

Step five: stir, then bake for 10 minutes more

Step six: Stir again, adding in the peas & capsicum, then bake for 5 minutes (*note: we did not add the capsicum here; we topped with this later, because Mack doesn't like them).

Step seven: allow to cool, then stir through parmesan to finish

Another absolutely delicious meal to come home to!

Until next week.

Hx