Baked Spanish Risotto Recipe

Name: Baked Spanish Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425u00b0F
2
Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
3
Roast for 20 minutes until the tomatoes are softened.
4
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.
5
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.

1216

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces cherry tomatoes, 1 red onion, finely chopped, 2 garlic cloves, finely chopped, 2 tablespoons olive oil, and more.

Yes, Baked Spanish Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spanish Risotto

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