Baked Spanish Risotto

An easy oven-baked risotto inspired by Paella involving roasted tomatoes, chicken, chorizo, and prawns.

Easy Chicken Seafood Rice Spanish One-Pot

Estimated Nutrition

Calories

713.6

kcal / serving

2854.4 kcal total

Carbs

54.7g

per serving

218.8 g total

Fat

38.6g

per serving

154.4 g total

Protein

37.3g

per serving

149.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

300

Risotto Rice

Liquids

1000

Chicken Stock

hot

Meat

piece

Chicken Thigh Fillets

halved

200

Chorizo

thickly sliced

NutsSeeds

cloves

Garlic

finely chopped

tsp

Rosemary

chopped fresh

pinch

Saffron Strands

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Seafood

piece

Prawn

large, raw

Vegetables

250

Cherry Tomato

piece

Red Onion

finely chopped

Method

Stir in prawns and bake for a final 10 minutes until rice is tender and chicken is cooked.

Bake for 20 minutes.

Stir in rice, chicken, chorizo, rosemary, stock, saffron, salt, and pepper.

Place tomatoes, onion, garlic, and oil in a roasting tin and roast for 20 minutes.

Preheat the oven to 220°C.