Chorizo, Chicken & Rosemary Risotto


This isn’t the prettiest of dishes but it does taste so good!  GT came back from the butchers with some chorizo on Saturday (he’s not often let loose at the shops by himself because of the randomness of what comes home with him in gargantuan sized quantities) but this Saturday he was reasonably restrained the chorizo (x4), a rack of veal (will feed 8) and a corned beef (one of my least favourites meals of all time but we had it tonight as he worked from home today and boiled it up, he was disappointed as it was only enough for the 4 of us with no leftovers, he thought I’d hidden half of it….).  Anyway the chorizo inspired me to make this Chorizo, Chicken & Rosemary Risotto which I think is packed full of flavour,  GT agreed – (there are still 3 sausages left in the freezer though)

The original Jamie Oliver recipe can be found here but I adapted it for the Thermomix and have put that recipe together below

Thermomixing Jamies Chorizo, Chicken & Rosemary Risotto


  • 1/2 punnet cherry tomatoes
  • 2 sprigs rosemary
  • olive oil
  • 1 Tbsp Balsamic Vinegar
  • salt & pepper
  • 50 g parmesan cheese, cubed
  • 1 brown onion, halved
  • 2 garlic cloves
  • 1 chorizo sausage thinly sliced
  • 1 chicken breast, cubed
  • 350 g Aborio rice
  • 100 g white wine
  • 1 L chicken stock or 1 Tbsp vegetable stock concentrate & water
  • 1 zucchini, thinly sliced
  • 1 knob butter


  1. Heat oven to 180 C. Put cherry tomatoes, a few grinds of salt & pepper, a drizzle of olive oil and the balsamic vinegar in a small baking dish and cook for 20 minutes
  2. Grate parmesan in Thermomix 10 seconds /speed 9. Set aside
  3. Put onion, garlic & rosemary into TM bowl and chop 3 seconds / speed 7
  4. Add 30 g olive oil and saute 3 minutes / Varoma / Speed 1
  5. Add chorizo and chicken and continue to cook 4 minutes / Varoma / Reverse / Speed 1
  6. Insert butterfly and add rice & wine cook for 2 minutes / Varoma / Reverse / Speed 1
  7. Add stock and cook for 10 minutes / 100 degrees / Reverse / Speed 1
  8. Add zucchini & cook for 7 minutes / 100 degrees / Reverse / Speed 1
  9. Pour into Thermoserver, add parmesan and the tomatoes with the pan juices and the knob of butter. Stir through gently and then let it rest for 5 minutes before serving


24 comments on “Chorizo, Chicken & Rosemary Risotto

  1. Kirrilee
    April 15, 2016 at 10:50 am

    Made this last night for dinner….hands down the best risotto i’ve ever tasted out of the TM! I’m a Melbourne based consultant and will be recommending this risotto to everyone! Theres a burst of flavours with oven baked tomatoes and rosemary in there which is just divine. I added an extra pan fried chorizo sausage to the top of the meal as a crunchy garnish. Beautiful! Thank you for this recipe!

    • Vicki
      April 19, 2016 at 9:49 pm

      You have just made my day thank you! I’m so glad you liked it.

  2. Shari from GoodFoodWeek
    April 18, 2016 at 2:31 pm

    YUM – I love a good risotto and anything with chorizo has to be a winner!

    • Vicki
      April 19, 2016 at 9:46 pm

      Chorizo wins for me every time

  3. Lauren @ Create Bake Make
    April 18, 2016 at 4:26 pm

    We easily eat risotto once a week (only because it’s so easy to make in the thermie!) I’ll definitely be giving this recipe a try!

    • Vicki
      April 19, 2016 at 9:46 pm

      Love the Thermie for the easy risottos!

  4. Lisa @ Chocolate Meets Strawberry
    April 18, 2016 at 7:19 pm

    I’m just a liiiiiittle obsessed with risotto, and your tasty rosemary-infused version looks so delicious Vicki! 😀

    • Vicki
      April 19, 2016 at 9:45 pm

      Thanks lovely. I haven’t made it for a while but will have to do it again soon as it’s a good one. x

  5. jayne
    April 21, 2016 at 8:32 am

    Loving these flavours Vicki! you had me at chorizo 😉

  6. Lauren
    April 22, 2016 at 2:59 pm

    Sounds delicious! How many adults does this serve? Thanks 🙂

    • Vicki
      April 26, 2016 at 1:21 pm

      HI there

      There should be enough for 4 adults.

  7. Maxabella
    June 30, 2016 at 9:26 pm

    Divine! I will have to sneak over and get the Jamie original, but what a fab winter dinner. x

    • Vicki
      June 30, 2016 at 10:09 pm

      I’ve got a thing going with chorizo at the moment – I have about 3 meals already this week with it in it! This is a great winter dinner.

  8. jayne
    July 3, 2016 at 10:14 am

    What a great recipe! love how quick a thermomix risotto is and really like these ingredients

    • Vicki
      July 4, 2016 at 10:46 pm

      I like the flavours in this one too – and yay for the Thermomix for making it so easy!

  9. Tara
    August 2, 2016 at 10:29 pm

    Hi just wondering how you got the butterfly on once the chicken and chorizo was in the bowl?? Once I finally managed to get it on it just kept coming off ? I’m hoping it’s just me having a blonde moment ?

    Apart from that, great recipe!!! Can’t wait to make it again!!

    • Vicki
      August 4, 2016 at 8:13 pm

      Thank you, the flavours are lovely. I usually jiggle it about a bit but you can also put it in before the chicken & chorizo doesn’t really matter.

  10. kym
    September 18, 2016 at 10:11 pm

    I agree….this was the best thermomix risotto I’ve had too. The family love it – thanks.

    • Vicki
      September 19, 2016 at 12:38 pm

      You have made my day – thank you!

  11. Anna
    October 30, 2016 at 8:20 pm

    Hi, would pan frying the tomato’s give a similar result if I can’t use the oven?

    • Vicki
      October 31, 2016 at 2:05 pm

      I think so, it’s all about the flavour at the end of the day and you should be able to achieve it in a frying pan.

  12. Rachael
    June 9, 2018 at 9:41 pm

    This recipe is a staple in our home now and a favourite during winter. Thank you for such a flavoursome recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *