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Baked Spanish Risotto

An easy oven-baked risotto inspired by Paella involving roasted tomatoes, chicken, chorizo, and prawns.

EasyChickenSeafoodRiceSpanishOne-Pot

Estimated Nutrition

Per Serving Total
Calories 713.6 kcals 2854.4 kcals
Carbohydrates 54.7 grams 218.8 grams
Fat 38.6 grams 154.4 grams
Protein 37.3 grams 149.2 grams
Cook Time
50 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
300
g
Risotto Rice
Liquids
1000
ml
Chicken Stock
hot
Meat
4
piece
Chicken Thigh Fillets
halved
200
g
Chorizo
thickly sliced
NutsSeeds
2
cloves
Garlic
finely chopped
2
tsp
Rosemary
chopped fresh
1
pinch
Saffron Strands
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
Seafood
8
piece
Prawns
large, raw
Vegetables
250
g
Cherry Tomatoes
1
piece
Red Onion
finely chopped

Steps

  • Preheat the oven to 220°C.
  • Place tomatoes, onion, garlic, and oil in a roasting tin and roast for 20 minutes.
  • Stir in rice, chicken, chorizo, rosemary, stock, saffron, salt, and pepper.
  • Bake for 20 minutes.
  • Stir in prawns and bake for a final 10 minutes until rice is tender and chicken is cooked.