Baked Spanish Risotto
Ingredients
- 9 ounces cherry tomatoes ⓘ
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped ⓘ
- 2 tablespoons olive oil ⓘ
- 10 ounces risotto rice ⓘ
- 4 chicken thigh fillets, halved ⓘ
- 7 ounces chorizo sausage, thickly sliced ⓘ
- 2 teaspoons fresh rosemary, chopped ⓘ
- 4 1/4 cups hot chicken broth ⓘ
- 1 pinch saffron strand ⓘ
- 8 large raw shrimp ⓘ
- salt and black pepper ⓘ
Instructions
- Preheat the oven to 425°F
- 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.
- Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
- Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).