John Myers
Ingredients for 4 servings:
- 250 g cherry tomatoes
- 1 onion(s), red
- 2 cloves garlic
- 2 tbsp olive oil
- 300 g rice (risotto rice)
- 4 chicken breast fillets
- 200 g sausage (chorizo)
- 2 tbsp rosemary, freshly chopped
- 1 liter chicken broth
- 1 bag of saffron
- 8 king prawns
- Salt and pepper, freshly ground
- 2 lemons
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Oven risotto with fish, chicken and garlic sausage
Preheat the oven to 220°C. Halve the cherry tomatoes and finely chop the onion and garlic. Peel the prawns, removing their guts and leaving just a bit of the shell on the tail. Halve the chicken breast fillets and season lightly with salt and pepper. Cut the chorizo into thick slices. Place the tomatoes, garlic, and onion in the (shallow) baking dish, drizzle with oil, and cook for 20 minutes until soft. Then add the rice, saffron, chicken, chorizo, rosemary, and finally the stock; mix everything well. Bake for another 20 minutes, then add the prawns and cook for a further 10 minutes (or until the rice is cooked and the chicken is tender). Cut the lemons into eighths lengthwise and serve with the rice arranged on hot plates. Serve with a good red wine.
Facebook Comments