Mrs Davies’ Baked Spanish Risotto

Mrs Davies often bakes with our children in the Hive but not usually with such exotic recipes!

Baked risotto recipe - BBC Food


INGREDIENTS
• 250g/9oz cherry tomatoes
• 1 red onion finely chopped
• 2 garlic cloves finely chopped
• 2 tbsp olive oil
• 300g/10 1/2 oz risotto rice
• 4 chicken thigh fillets halved
• 200g/7oz chorizo thickly sliced*
• 2 tsp chopped rosemary
• 1 litre hot chicken stock
• Pinch saffron strands
• 8 large raw prawns
• Salt and freshly ground pepper
*can be replaced with smoked paprika

METHOD

  1. Preheat the oven to 200c/gas 7. Place the tomatoes in a roasting tin and sprinkle over red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
  2. Stir in the rice, chicken, rosemary, stock and saffron. Season with salt and pepper mixing well together. Return to the oven for 20 minutes.
  3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken cooked through.