Baked Spanish Risotto

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3 ratings

Recipe by Kesirra

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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.
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.
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.

Latest comments and suggestions

• chocolatequeen

  17 June 2009

  chocolatequeen commented on this recipe

  I had a friend coming for tea tonight and couldn't decide what to make so I came onto the GF website and this was one of the first recipes that caught my eye. It sounded interesting (and quick - quite important when you are rushing in from work to cook) and so I made it this evening. It went down very well - everyone (including my 5 year old) asked for seconds. Very quick, easy and tasty. Ideal mid-week family meal but I would also be quite happy to serve it up for when friends come round. I put in some red pepper and defrosted some prawns that I put in right at the end but other than that the recipe was unchanged.

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• chocolatequeen

  17 June 2009

  chocolatequeen rated and commented on this recipe

  

  Whoops - forgot to put the star rating on. I am rating it a 5 as it ticks all the boxes - tasty, quick and easy!

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• cbracewell

  19 June 2009

  cbracewell rated and commented on this recipe

  

  Tried this last night and I'm always cautious trying new dishes, especially as we had guests over, but it was great. It is rare for me to finish a meal and think that there is nothing I would change, but with this recipe I wouldn't change a thing. I cooked it in a Le Creuset caserole dish and it worked fine.

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• lisa

  03 September 2009

  lisa rated and commented on this recipe

  

  YUM YUM! Quick and easy to make and delicous to eat, what more do you want?

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• ramlan

  13 November 2009

  ramlan commented on this recipe

  I haven't tried this recipe but want to try it in the next few days. I have one question though, do you cover the roasting tin? I normally put a lid on a casserole dish when I cook a 'rice dish' in the oven.

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Ingredients

• 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

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Serves 4

Preparation and cooking times

Ingredients

• 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

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