Baked Spanish Risotto Recipe

Ingredients for Baked Spanish Risotto

• 1 pint (475g) cherry tomatoes
• 1/2 medium red onion (finely chopped)
• Garlic Cloves
• 2 tablespoons olive oil
• Risotto Rice
• Chicken Thigh Fillets
• Chorizo Sausage
• Fresh Rosemary
• Hot Chicken Broth
• Saffron Strand
• Raw Shrimp
• Salt And Black Pepper

How to Make Baked Spanish Risotto

1. Preheat oven to 425°F (220°C).
2. 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.
3. Roast for 20 minutes, or until tomatoes are softened and slightly blistered.
4. 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.
5. Return to the oven and bake for 20 minutes, stirring halfway through.
6. 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.