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Baked Spanish Risotto

By kesirra (GoodFood Community)
Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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

  • STEP 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.
  • STEP 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.
  • STEP 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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Overall rating

Rating: 5 out of 5.14 ratings

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