There is minimal chopping, it’s made with simple ingredients, it’s on the table in less than 30 minutes and one batch of this big-batch pasta is enough to feed the whole family. It’s cosy comfort food at its best, especially when served with garlic bread or a crusty baguette to soak up all of the creamy sauce. I’m a big fan of chorizo and the lovely flavoured oils that it adds to a dish, but I’ve given options for substitutions, as well as provided ideas for increasing the veggies in the dish. As this beautiful dish is creamy and flavoursome, I enjoy serving it with a fresh green salad or simple steamed greens, but the choice is yours.
Can I substitute the chorizo?
Bacon is a great substitute (dice it, or cut it into strips, and cook it for 2–3 minutes until crispy). You could also try using salami (cut it into thick slices and cook for 1–2 minutes until crispy). Alternatively you could also leave the chorizo out completely, although the oils and robust flavours in the chorizo are what give this recipe its intensity of flavour.
What else can I add?
Add up to 2 cups of vegetables of choice after cooking the onion and garlic. Sundried tomatoes, cherry tomatoes, finely diced zucchini (courgette), finely diced mushrooms, shredded kale or diced capsicum (bell pepper) would all work well.
What can I serve with Creamy Chicken and Chorizo Risoni?
This recipe pairs with just about anything! A simple green salad with a balsamic or lemon and olive oil dressing would be perfect to cut through the richness of the sauce. Steamed vegetables like broccoli, broccolini (tender-stem broccoli), green beans or asparagus would also work well. Garlic bread or a crusty baguette can be served on the side to soak up the creamy sauce.
Hot tips for cooking risoni (orzo) with success
Monitor the liquid – Risoni absorbs liquid quickly, so keep an eye on the pan and add a splash of stock or water if it starts to look dry or is sticking to the bottom of the pan.Stir frequently – Stirring also prevents the risoni from sticking to the bottom of the pan and ensures even cooking.Add the spinach last – Stir in the baby spinach at the end to retain its vibrant colour. You can shred it, if preferred, but I like to leave it whole (one less step!).
Watch how to make Creamy Chicken and Chorizo Risoni (Orzo)
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Make ahead
This recipe can be made ahead and stored in the refrigerator for up to 3 days. Reheat with a little extra liquid to maintain its creamy consistency. Not suitable to freeze (as the risoni can go mushy).
Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of stock or water to loosen the sauce if needed. Not suitable to freeze (the risoni can go mushy).
