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Member recipe

Baked Spanish Risotto

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(13 ratings)

Member recipe by

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.

Comments, questions and tips

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chocolatequeen
17th Jun, 2009
5.05
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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