Oven-Baked Chicken and Chorizo Risotto For One

After the successes of my Oven-Baked Ham and Pea Risotto which I made a few weeks ago, I couldn’t wait to 1) make another risotto, and 2) experiment with new flavours. First off I came up with this Oven-Baked Chicken Pesto Risotto which quickly became my new favourite risotto flavour.

Then when I bought some chorizo on an impulse buy a few weeks ago with no real ideas what to do with it (luckily it has a long sell-by date!!), I thought I’d try it out in a risotto too. It was another success and I made it twice this week as I enjoyed it so much! The chorizo adds so much flavour and smells amazing as is cooks too.



  • 1 small red onion, finely chopped
  • 1 garlic, finely chopped
  • 1 tsp butter
  • 85g risotto rice
  • 250ml chicken stock – made using 2 low salt chicken oxo cubes
  • 1 chicken breast, chopped into bitesize chunks
  • 30-40g cooked chorizo, roughly chopped
  • 2 heaped tbsp Philadelphia cream cheese
  • 2 sundried tomatoes, chopped


1. Preheat the oven to 200°C or gas mark 6

2. Fry the onion and garlic in the butter for a few minutes until softened, then add the rice and cook for 1 minute. Stir in the stock, bring it to the boil for 2 minutes and then transfer it to an ovenproof dish

3. Cover the dish with a lid (foil will work too) and cook in the oven for 20 minutes, stirring after 10 minutes

4. Meanwhile, cook the chicken for several minutes until fully cooked through. Then add the chopped up chorizo and sundried tomatoes and fry for 5 minutes, so all the juices from the chorizo are released and coat the chicken 


5. After 20 minutes of the risotto cooking in the oven, add the chicken mixture and then return it to the oven for another 5 minutes


6. Remove the dish from the oven and stir in the cream cheese until it’s started to melt in – I put the lid back on and popped it in the oven for 1 more minute



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