Ingredientes para Baked Spanish Risotto
- 1 pint (475g) cherry tomatoes
- 1/2 medium red onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 ½ cups (300g) Arborio rice
- 1 cup (150g) cooked chicken (diced)
- ½ cup (70g) chorizo (sliced)
- 1 tablespoon fresh rosemary (chopped)
- 4 cups (950ml) hot chicken broth
- ½ teaspoon saffron threads
- ½ cup (100g) cooked shrimp
- Salt and pepper to taste
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Cómo preparar Baked Spanish Risotto
- Preheat oven to 425°F (220°C).
- In a large roasting tin, toss 1 pint (475g) cherry tomatoes, 1/2 medium red onion (finely chopped), 2 cloves garlic (minced), and 2 tablespoons olive oil. Season with salt and pepper.
- Roast for 20 minutes, or until tomatoes are softened and slightly blistered.
- Add 1 ½ cups (300g) Arborio rice, 1 cup (150g) cooked chicken (diced), ½ cup (70g) chorizo (sliced), 1 tablespoon fresh rosemary (chopped), 4 cups (950ml) hot chicken broth, ½ teaspoon saffron threads, and salt and pepper to taste. Stir to combine thoroughly.
- Return to the oven and bake for 20 minutes, stirring halfway through.
- Stir in ½ cup (100g) cooked shrimp and bake for another 10 minutes, or until the rice is tender and the chicken is cooked through. The rice should be creamy and slightly al dente.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
14g
Fat
46g
Carbs
9g
