Baked Spanish Risotto

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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• Steveshaw

  05 February 2010

  Steveshaw rated this recipe

  

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• Kevin Carr

  19 February 2010

  Kevin Carr rated this recipe

  

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• EileenM

  21 September 2010

  EileenM rated this recipe

  

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• rebelmum

  30 March 2011

  rebelmum rated and commented on this recipe

  

  I did a slightly less rich version of this tonight (leaving out chicken and prawns), and it was fantastic. Very easy, really tasty, and endless variations possible depending on season or what you've got in the fridge. Highly recommended!

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• cyberjen

  26 April 2011

  cyberjen rated and commented on this recipe

  

  A firm favourite here! Second time i made it, I added sweet red peppers and button mushrooms withteh cherry tomatoes, and left out the prawns. Both versions are lovely!

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• Littlesmileyone

  19 June 2011

  Littlesmileyone rated and commented on this recipe

  

  This is one of my fav dishes. It is a Sylvano Franco recipe which I have used stacks of times. It is easy, quick to prepare and delicious. Have used with family, just us and when friends for dinner and always get compliments. Well worth a try. I don't add prawns due to allergy but add some chicken breasts instead to top up as well. Easy to vary too.

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• Boops

  04 October 2011

  Boops rated and commented on this recipe

  

  Made this too many times to mention and is always delish, easy peasy mid week dins

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• Peter747

  02 April 2013

  Peter747 rated and commented on this recipe

  

  Had this a few times now and it always goes down very well. Rich flavours from the Chorizo which seems a large quantity when adding but it carries it off. So easy to cook as well. Recommended

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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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