Baked Spanish Risotto

Name: Baked Spanish Risotto
Ingredients: 9 ounces cherry tomatoes; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 10 ounces risotto rice; 4 chicken thigh fillets, halved; 7 ounces chorizo sausage, thickly sliced; 2 teaspoons fresh rosemary, chopped; 4 1/4 cups hot chicken broth; 1 pinch saffron strand; 8 large raw shrimp; salt and black pepper

12 ingredients

5 steps

Ingredients

9 ounces cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
10 ounces risotto rice
4 chicken thigh fillets, halved
7 ounces chorizo sausage, thickly sliced
2 teaspoons fresh rosemary, chopped
4 1/4 cups hot chicken broth
1 pinch saffron strand
8 large raw shrimp
salt and black pepper

Directions

1

Preheat the oven to 425°F
2

Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
3

Roast for 20 minutes until the tomatoes are softened.
4

Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
5

Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.