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.