Baked Spanish Risotto
250g cherry tomatoes
1 red onion, finely chopped
2 tbsp olive oil
300g risotto rice (I use arborio)
4 chicken thigh fillets, halved (or chicken breasts)
200g chorizo, sliced as thick as you like
1 litre hot chicken stock
pinch of saffron strands (optional)
8 large, raw prawns (optional)
salt and freshly ground black pepper
Preheat the oven to 220'c/Gas Mark 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes.
Transfer to a casserole dish and stir in the rice, chicken, chorizo, chicken stock, saffron (if using) and salt and pepper. Mix well together and return to the oven for 20 minutes.
Stir in the prawns (if using) and return to the oven for a further 20 minutes until the rice is tender and the chicken is cooked through.
I tend to leave the lid off for the last 20 minutes all the stock soaks into the rice and makes it very fluffy. Make sure you make sure the rice is fully cooked.