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 5.0 (5 Reviews)
Baked Spanish Risotto 118

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. 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

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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.

Nutrition Information (Approximate per serving)

Sodium

63 g

Sugar

14g

Fat

46g

Carbs

9g

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