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Baked Spanish risotto
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member kesirra and has not been tested by our team.
Skip to ingredients
Units:
- 250g cherry tomatoes
- 1 red onionfinely chopped
- 2 garlic clovesfinely chopped
- 2 tbsp olive oil
- 300g risotto rice
- 4 chicken thigh filletshalved
- 200g chorizothickly sliced
- 2 tsp chopped fresh rosemary
- 1l hot chicken stock
- pinch of saffron strands
- 8 large raw prawns
- salt and freshly ground 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.
