Ingredients
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9 ounces cherry tomatoes
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1 red onion, finely chopped
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2 garlic cloves, finely chopped
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2 tablespoons olive oil
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10 ounces risotto rice
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4 chicken thigh fillets, halved
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7 ounces chorizo sausage, thickly sliced
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2 teaspoons fresh rosemary, chopped
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8 large raw shrimp
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salt and black pepper
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4 1/4 cups hot chicken broth
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1 pinch saffron strand
Instructions
- Preheat the oven to 425°F
- 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 broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
- Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.