Baked Spanish Risotto
This flavorful Spanish-inspired one-pan dish brings together juicy cherry tomatoes, tender chicken and prawns, savory chorizo, and aromatic rosemary cooked into a deliciously satisfying risotto. The combination of these vibrant ingredients creates a hearty and comforting meal perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 250g/9oz cherry tomatoes
- 1 red onion
- 2 garlic
- 2 tbsp olive oil
- 300g/10oz risotto rice
- 4 chicken thigh fillets, halved
- 200g/7oz chorizo
- 2 tsp chopped fresh rosemary
- 1 litre/1¾ pints hot chicken stock
- pinch of saffron
- 8 large, raw prawns
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 220C/200C Fan/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.
- Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes.
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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