See Also: Baked Spanish risotto(recipes)
Baked Tomato Risotto(recipes)
Baked risotto with tuna(recipes)
Oven-baked risotto carbonara(recipes)
Baked Spanish Rice and Barley(recipes)
Oven-baked risotto with mushrooms and thyme(recipes)
Cold chicken and pepper risotto (risotto freddo di pollo)(recipes)
Risotto con Porcini (Cep Risotto)(recipes)
risotto(dictionary)
risotto(dictionary)

Baked Spanish risotto (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



250g/9oz cherry tomatoes1 red onion, finely chopped2 garlic cloves, finely chopped2 tbsp olive oil300g/10oz risotto rice4 chicken thigh fillets, halved200g/7oz chorizo, thickly sliced2 tsp chopped fresh rosemary1 litre/1¾ pints hot chicken stockpinch of saffron strands8 large, raw prawnssalt and freshly ground black pepper



Method



1. Preheat the oven to 220C/425F/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.2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing

well together. Return to the oven for 20 minutes.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.