Baked Spanish Risotto Recipe

Experience the vibrant flavors of Spain with this oven-baked risotto, inspired by the beloved paella! This incredibly easy recipe cooks the rice from scratch in the oven for a deliciously tender, slightly soft texture. Say goodbye to stovetop stirring – simply roast the ingredients for a flavorful and satisfying meal ready in under 80 minutes.

Prep Time 20 mins

Cook Time 80 mins

Calories 541.8 kcal

Protein 72g

Rating Be the first

302

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Spanish Risotto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Seafood Shrimp Recipes European Mediterranean One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Baked Spanish Risotto?

Baked Spanish Risotto takes about 100 minutes from start to finish — roughly 20 minutes to prepare and 80 minutes to cook.

How many calories are in Baked Spanish Risotto?

Baked Spanish Risotto has approximately 541.8 calories per serving, with about 72 g protein, 9 g carbohydrates and 46 g fat.

What ingredients do I need for Baked Spanish Risotto?

The key ingredients for Baked Spanish Risotto are Cherry Tomatoes, Red Onion, Garlic Cloves, Olive Oil, Risotto Rice, Chicken Thigh Fillets. See the full list with measurements above.