Slow Cooker Spanish Chicken Risotto

Now after scoffing all those chocolates and eating our body weight in hot cross buns we're all ready to cook something savoury right?

Here in Sydney the nights and mornings are getting cool, I confess we have dusted off the gas heater and I'm now scouring the back of my cupboard looking for warming things to wear.  So comfort food to warm the cockles is the order of the day around these parts.

This recipe is pretty set and forget apart for the last half hour, thats when the aborio rice goes in and swells up to capture the yummy flavour of the chorizo and tomato that's been making the chicken legs lovely and succulent.

Ingredients:

2kg chicken drumsticks (or maryland if you prefer)

2 smoked chorizo sausages, sliced thinkly

2 small red onions diced finely

2 x 420g tins diced tomatoes

a pinch of dried chilli flakes

1/2 cup red wine of choice

1 cup arborio rice

25 grams fresh parmesan, shaved or grated 

2 sprigs continental parsley to serve

Method:

Place drumsticks, chorizo, onion, tomato, chilli flakes and red wine in your slow cooker.

Place on 'auto' or 'high' setting for 4 hours, stirring at 2 hour and 3 hour marks if you are nearby.

At the four hour mark, stir through the arborio rice, turn setting down to low for further hour

When cooked, turn heat off and stir through parmesan and chopped parsley

Serve with cracked pepper over the top.

Be a Fan

Print this post in friendly format