Baked Spanish Risotto

Baked Spanish Risotto

From the WW boards

Core recipe

Serves 4

This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!

250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz brown rice
4 chicken thigh fillets, halved
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
12 large, raw prawns
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7. 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.
2. Stir in the rice, chicken, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.