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
7 people trying soon
|9 ouncecherry tomatoes|
|1 red onion; finely chopped|
|2 clovesGarlic; finely chopped|
|2 tablespoonsOlive oil|
|10 ouncesAborio Rice|
|4 chicken thigh fillets; halved|
|7 ouncechorizo sausage; thickly sliced|
|2 teaspoonfresh rosemary; chopped|
|4 1/4 cupshot chicken broth|
|1 pinchsaffron strand|
|8 largeraw shrimp|
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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Baked Spanish Risotto Reviews
[I posted this recipe.]
3 years, 1 months, 1 weeks, 14 hours, 41 minutes ago