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Baked Spanish Risotto

Submitted by Dolores 11 June 2009

This recipe is so easy to make and all done in the oven.



Ingredients,250g/9oz cherry tomatoes or 1 x 400g tin chopped tomatoes,1 red onion finely chopped,2 garlic cloves finely chopped,2 tbsp olive oil,300g/10oz risotto rice,4 chicken thigh fillets or chicken breasts halved,200g/7oz chorizo or pancetta chopped, 2 tsp chopped fresh rosemary (opt),l litre chicken stock, 1 tsp of tumeric, 8 large prawns, salt & pepper


1. Preheat the oven to 220C/425F/Gas 7. 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.
2. Stir in the rice, chicken, chorizo or pancetta, rosemary, chicken stock, tumeric and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
3. Lay the prawns on top 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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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