Baked Spanish Risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 6 of 6
- 250g cherry tomatoes
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 300g risotto rice
- 4 chicken thigh fillets, halved
- 200g chorizo, thickly sliced
- 2 tsp chopped fresh rosemary
- 1 litre hot chicken stock
- pinch of saffron strands
- 8 large, raw prawns
- salt and freshly ground black pepper
Method
step 1
Preheat the oven to 220C/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.step 2
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the over for a further 20 minutes.step 3
Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
