Baked Spanish Risotto

Total Time
1hr 20mins
20 mins
1 hr

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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  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.