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    You are in: Home / Recipes / Baked Spanish Risotto Recipe
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    Baked Spanish Risotto

    Baked Spanish Risotto. Photo by Sally S

    1/2 Photos of Baked Spanish Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    English_Rose's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 30, 2008


      Great dish. We're vegitarian (we each fish) and I found this dish easy to convert. I used 3/4 of a bag of Moringstar chicken strips chopped, 2 Tofurkey italian sausages sliced, Knorr Veggie broth in place of the chicken broth, and then I sliced up some shrimp. I also finished this dish on the stove top to control the doneness of the rice. I pulled it out when I added the shirmp and then finsihed it on the stove. This way I could add more broth or water to ensure that the rice was fully cooked. We'll be making this one again... and again... and ....

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    • on July 02, 2007


      Outstanding! You must try this. It's a great one dish meal that's simple to prepare and incredibly flavorful. Instead of chicken broth, I made vegetable broth from hot water and 4 tsps. of vegetable broth concentrate. I used frozen black tiger shrimp with the shells still on and they came out fine. I also had to cook the entire dish for 30 minutes in step 5, instead of 10 minutes for the liquid to be absorbed and the rice to be tender. Paella lovers rejoice. Thanks English Rose!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2007


      The best thing apart from the fresh ingredients and the wonderful flavour is the ease of preparation! Apart from the roasting of the tomatoes, there was no extra "cooking" -everything was thrown in raw and "voila" a meal appeared! My only criticism is that the cooking time of the rice took longer in my oven than the recipe but that was probably just due to it being a different oven!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Baked Spanish Risotto

    Serving Size: 1 (565 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 541.8
    Calories from Fat 274
    Total Fat 30.4 g
    Saturated Fat 9.3 g
    Cholesterol 122.2 mg
    Sodium 1521.7 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 1.2 g
    Sugars 3.6 g
    Protein 36.2 g

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