Chicken and Prawn Risotto
At Fresh, we love a good risotto, and so does the family. This chicken and prawn risotto recipe is our take on a cheat Spanish paella. Cooked in the oven, it is absolutely delicious and very easy to make.
Ingredients
- 250 g cherry tomatoes
- 1 red onion finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp olive oil
- 300 g risotto rice
- 4 chicken thigh fillets halved
- 200 g chorizo thickly sliced
- 2 tsp chopped fresh rosemary
- 1 litre hot chicken stock
- 1 pinch saffron strands
- 8 large raw prawns
- salt
- freshly ground black pepper
Instructions
- Preheat the oven to 220C. 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.
- Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
- Add the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
Notes
Fresh tip: To check if the chicken is cooked, make a cut in one thigh. The juices that come out should be clear. If they are a bit pink or red, let the risotto cook longer.
Tried this recipe?Let us know how it was!
This was so easy. I had shredded cooked chicken in the fridge and some raw black tiger prawns so added them together at the prawn step. Thank you and I’ll never stand and stir again!
Great receipe. Tried it out in Stirling, Scotland with my family. Added some white wine, a little butter and a few extra things. Tasted really good and works well in the oven instead of on the hob. Thanks.