Baked Spanish Risotto

Name: Baked Spanish Risotto
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Spanish
Ingredients: 150g cherry tomatoes; ½ A red onion - diced; 2 garlic cloves. finely chopped; 1 tbsp olive oil; 150g risotto rice; 2 skinless chicken thighs, boned and halved; 100g chorizo, diced; 2tsp chopped rosemary; ½ litre hot chicken stock; handful Black Olives stoned and halved; salt and pepper to taste

Over a year ago 3,147 views

Cook: 50 mins

Serves: 2

Spanish Main Course

Ingredients

150g cherry tomatoes
½ A red onion - diced
2 garlic cloves. finely chopped
1 tbsp olive oil
150g risotto rice
2 skinless chicken thighs, boned and halved
100g chorizo, diced
2tsp chopped rosemary
½ litre hot chicken stock
handful Black Olives stoned and halved
salt and pepper to taste

Accompaniment

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Description

One of my new favourites, so easy to make and always satisfies. Serve with garlic bread.

Method

1
1. Preheat oven to 220 degrees C

2. Place tomatoes in a roasting tin with the red onion, garlic and olive oil. Roast for 20 minutes until tomatoes have softened.

3. Place all the other ingredients into tin, including the stock, and mix well.

4. Return to the oven for 20minutes then stir and return to the oven for another ten minutes or until the chicken is cooked through.