Saturday, 9 April 2011

Baked Spanish Risotto

This amazing recipe is from the Good Food website members section. It was utterly delicious! I also happen to love bung-it-in-the-oven type meals :) I left out the prawns, but kept the rest of the recipe the same.

  • 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

  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.


  1. Sounds amazing!

  2. Very tasty! I'm going to use the left overs to stuff peppers to roast in the oven.