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Member recipe

Baked Spanish Risotto

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(12 ratings)

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Cooking time

Servings

Serves 4

Very creamy risotto without the hassle of constant stirring. Great for a spanish tapas menu.

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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

Method

    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.

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Comments

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pmr747's picture
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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

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

littlesmileyone's picture
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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.

missjennipenni's picture
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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!

rebelmum's picture
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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!

ramlan's picture

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.

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

cbracewell's picture
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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.

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

chocolatequeen's picture
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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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