Baked Spanish Risotto

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 425°f
• 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.