Equipment
Ingredients
Main
- 250 g cherry tomatoes
- 100 g red onion, finely chopped
- 2 garlic cloves, finely chopped
- 30 ml olive oil
- 300 g risotto rice
- 4 chicken thighs, boneless, skinless
- 200 g chorizo, thickly sliced
- 6 g rosemary, fresh, chopped
- 1000 ml chicken stock, hot
- 0.2 g saffron threads
- 8 prawns, raw, peeled, and deveined
- 7 g fine sea salt
- 2 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 742 kcal
- Protein
- 45 g
- Carbohydrates
- 32 g
- Fat
- 47 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 1833 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 166 mg
- Potassium
- 1022 mg
- Calcium
- 60 mg
- Iron
- 2.7 mg
- Magnesium
- 48 mg
- Phosphorus
- 391 mg
- Zinc
- 4.2 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.38 mg
- Niacin
- 8.8 mg
- Folate
- 18 mcg
- Water
- 408 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F). Place the cherry tomatoes, red onion, and garlic in a roasting tin. Drizzle with the olive oil and toss to coat. Season lightly with salt and pepper.
Roast the tomatoes and vegetables in the preheated oven for 20 minutes, or until the tomatoes have softened and the onions are starting to caramelize.
Remove the roasting tin from the oven. Add the risotto rice, chicken thighs, sliced chorizo, chopped rosemary, hot chicken stock, and saffron threads to the tin. Season generously with salt and pepper. Stir well to combine.
Return the roasting tin to the oven and bake for another 20 minutes. Stir the mixture gently, then bake for another 10 minutes, or until the rice is tender and the chicken is fully cooked.
Stir in the prawns and bake for a final 5 minutes, or until the prawns are pink and cooked through. Season with extra salt and pepper if needed.
Remove the baked risotto from the oven and let it rest for a few minutes before serving. Garnish with a sprinkle of fresh rosemary.
Chef's Notes
- Use a good quality risotto rice for best results, Arborio or Carnaroli are recommended.
- Adjust the amount of salt and pepper to your preference, seasoning at each stage.
- For extra flavor, you can toast the risotto rice in the roasting tin with the olive oil for a couple of minutes before adding the other ingredients. However, be careful not to burn the rice.
- If you don't have saffron, you can add a pinch of turmeric for color; it doesn't give the same complex flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Freezer: 2 months — Freeze in an airtight container. Thaw completely before reheating.
Reheating: Reheat in a preheated oven at 175°C (350°F) until heated through or microwave on medium power, stirring occasionally.
Troubleshooting
Risotto is too dry after baking.
Cause:
Prevention:
Risotto is too wet after baking.
Cause:
Prevention:
Chicken thighs are not cooked through.
Cause:
Prevention:
Cultural Context
This recipe is a fusion of Spanish paella techniques with the Italian risotto method, resulting in a convenient, baked one-pot meal. The combination of chicken, chorizo, prawns, and saffron is a classic Spanish flavor profile. Roasting the vegetables infuses the dish with added depth and sweetness.
