Oven-baked chorizo & chicken risotto
A simple one pot easy risotto. When you don't fancy standing and stirring this will deliver a delicious creamy risotto. For those purists, I have been informed that in Liguria they sometimes cook risotto in the oven. Who am I to disagree.
Ingredients
1 tbsp olive oil
200g chorizo
1 red pepper, finely sliced
250g risotto rice
Ingredients
1 tbsp olive oil
200g chorizo
1 red pepper, finely sliced
250g risotto rice
650g chicken breast diced
700ml hot chicken or vegetable stock
handful baby spinach
Method
1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add chorizo and fry for 4 mins. Add the red pepper and chicken and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 25 mins, stirring halfway.
2. When rice is just tender and all liquid is absorbed, remove from oven and stir in baby spinach.
700ml hot chicken or vegetable stock
handful baby spinach
Method
1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add chorizo and fry for 4 mins. Add the red pepper and chicken and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 25 mins, stirring halfway.
2. When rice is just tender and all liquid is absorbed, remove from oven and stir in baby spinach.
3. Serve with some crusty bread and a green salad.
Yummy dinner
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