Baked Spanish risotto

David and John Brooks share this paella-style baked risotto recipe perfect for a fuss-free family meal
Baked Spanish risotto
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 300 g cherry tomatoes
  • 1 onion, cut into thick slices
  • 3 cloves garlic, thickly sliced
  • 4 tbsp olive oil
  • 300 g risotto rice
  • 2 x 175 g chicken breasts, or 4 x 100g chicken thigh fillets, cut into strips
  • 250 g chorizo, chopped
  • 1 sprigs rosemary
  • 1 litres hot chicken stock
  • 1 large pinches saffron
  • 1/2 tsp smoked paprika
  • 8 large raw prawns
  • 1 handfuls cooked mussels

Tips and Suggestions

Look out for reduced-salt varieties of stock or make your own, instead of using cubes or granules. For more information on healthier eating see


1. Preheat the oven to 220C/gas 7. Place the cherry tomatoes and onion in a large roasting tin and toss with garlic and olive oil, mixing well to coat. Roast for 15-20 minutes until the tomatoes and onions have softened and begun to colour.

2. Stir the rice, chicken, chorizo, rosemary, chicken stock, saffron and paprika in with the roasted veg, mixing until thoroughly combined. Season well, then return to the oven for 20 minutes.

3. Add the prawns and bake for a further 5 minutes, then finally add the mussels and return the tin to the oven for another 5 minutes until the rice is tender and the chicken and prawns are cooked through.

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