This oven-baked risotto with chorizo is the ultimate comfort food — rich, creamy, and packed with flavour, without the constant stirring. Easy weeknight dinner idea!
There’s something comforting about risotto – all creamy and warm and hug-in-a-bowl energy. But honestly? Traditional risotto is a bit needy. All that stirring and attention? Not tonight, darling.
This oven-baked risotto with chorizo is a total game-changer. You pop it in the oven and let it do its thing, while you do your thing (laundry, wine, scrolling TikTok, whatever). It’s hearty, full of flavour, and just spicy enough to make dinner feel a little bit exciting.
This recipe was originally a guest post from my friend Beth, from BabyMac (you’ll love her other recipes too!).
Why you’ll love this recipe
It’s a one-bowl wonder: Veggies, carbs, protein — it’s all in there.
No babysitting: Forget standing over the stove and stirring for 45 minutes. The oven does the hard work for you.
So much flavour: Chorizo brings all the smoky, spicy goodness. It’s the MVP of this dish.
Weeknight winner: Everything goes into one pot (+ one pan), and it’s done in under an hour.
Budget-friendly: Simple ingredients, big payoff.
How to make this delicious oven-baked risotto
- Get the oven ready
Preheat your oven to 180ºC (fan-forced). Grab a pot that’s both oven-safe and can go on the stove – ideally one with a lid.
- Cook your base
On the stovetop, heat olive oil over medium heat. Add the chopped onion and garlic and cook until soft and fragrant.
- Toast the rice
Add the arborio rice to the pot and stir to coat in the oil. Let it toast for about a minute — it’ll start to smell slightly nutty. That’s your cue to move on.
- Add the stock and bake
Pour in the chicken stock and give everything a good stir. Scrape down the sides so nothing burns. Pop the lid on, slide the pot into the oven, and bake for 30 minutes. Hands off — no stirring needed!
- Cook the chorizo mix
While the rice is baking, cook the chorizo slices in a dry frying pan. No oil needed — the chorizo will release its own. Once it’s browned and crispy, add the chopped capsicum and cook until just softened. Stir in the tomatoes or passata and let it simmer while the rice finishes.
- Stir & combine
Once the risotto is out of the oven, give it a good stir. It might look a little wet – that’s perfect. Add in the chorizo mixture and spinach, and stir everything through. The residual heat will wilt the spinach beautifully.
- Serve & enjoy
Dish it up, sprinkle over some chilli flakes if you like a bit of a kick, and serve. Leftovers? Even better the next day.
Oven-baked risotto with chorizo
Ingredients
1 tbs olive oil
1 onion, finely chopped
3 cloves of garlic, crushed
2 cups arborio rice
4 cups (1L) of chicken stock
2 chorizos, sliced
400g tin of chopped tomatoes or passata
1 capsicum, chopped
60g of English Spinach
Chilli flakes, optional
Instructions
- Preheat the oven to 180ºC. In an oven-proof and stove-proof pot (that has a lid), heat the oil over medium heat. Add the onion and garlic. Cook until the onion softens.
- Add the arborio rice, and coat in the oil. Stir for 1 minute, and screaming for liquid.
- Add the chicken stock and stir combine. Scrape down any stray pieces of onion that have escaped up the side of the pot. Put the lid on and place into the oven. Cook for 30 minutes (don’t stir or touch it. Let it do it’s thing).
- In a dry frying pan, cook the chorizo. You don’t need oil as the chorizo has fats that will start to cook out as it warms.
- Once they’re crispy and browned, add the chopped capsicum, and cook until slightly softened.
- Add the tomatoes or passata, and stir to combine. Bring down to a simmer and leave simmering until the rice is cooked.
- Once the rice is cooked, give it a good stir though. It’s OK if it’s still a little wet.
- Add in the chorizo/tomato mix, and stir to combine. Add in the spinach, and the residual heat from the risotto and chorizo will help it to wilt. Stir again. Serve, and enjoy.
Nutrition
- Serving Size: 4
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