Baked Spanish Risotto
This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!
Yield: 4 Servings Ready in 1 hours, 30 minutes
Cuisine: SpanishMain Ingredient: Rice
100% would make again (reviews)
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Notes Baked Spanish Risotto Preparation
1 Preheat the oven to 425F
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.
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