Baked Spanish Risotto

Recipe by English_Rose
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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