February 6, 2014

Baked Risotto Recipe

I found this Baked Risotto recipe a while ago (I can't remember where from) and loved it. It was just so easy to make and, unlike usual risotto recipes, it didn't require you to stand over a stove for ages. But it tasted just good!
The fantastic thing about this recipe is that, even though it tastes great if you follow the recipe exactly, it's one of those dishes that you can swap and change ingredients depending what you like. My sister likes to leave out the prawns and chorizo but likes to add more vegetables like capsicum and spinach. So really you can follow the basic instructions but add any additional ingredients you want.

- 250g cherry tomatoes
- 1 red onion, diced
- 2 cloves garlic, whole but crushed
- 2 tbsp olive oil
- 1 1/2 cups Risotto rice
- 1 chicken breast, cut into pieces
- 200g chorizo, cut into pieces
- 2 tsp rosemary
- 1 litre chicken stock (warm)
- 8 raw prawns
- salt/pepper to taste

1. Preheat oven to 220 Celsius.
2.  Put cherry tomatoes in a roasting tray. Scatter over the diced onion and garlic, and then drizzle the olive oil over the top. Place in the oven and cook for 20 minutes.
3. Remove from oven and stir in the rice, chicken, chorizo, rosemary, stock and salt & pepper. Return to the oven for 20 minutes.
4. Remove from oven and stir in prawns. Return to the oven for an extra 10 minutes, or until the rice is tender and the chicken is cooked.

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