Dinner

Baked Risotto with Chorizo and Cherry Tomatoes is for Dinner.

Baked Risotto with Chorizo and Cherry Tomatoes takes 20 minutes to prepare.

Baked Risotto with Chorizo and Cherry Tomatoes takes 55 minutes to cook.

Baked Risotto with Chorizo and Cherry Tomatoes makes 4 servings.

The ingredients for Baked Risotto with Chorizo and Cherry Tomatoes are:

200g chorizo, thinly sliced (the small sort, not the bigger ones)
2 tsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
300g risotto rice
875ml low sodium hot chicken stock (use normal if that is what you have, but nutritional values will be off for sodium)
3 courgettes, thinly sliced
250g cherry tomatoes, halved
30g fresh chives, coarsely chopped

Here is how you make Baked Risotto with Chorizo and Cherry Tomatoes:

1. Preheat the oven to 200C / gas 6.2. Cook the Chorizo in a large, flameproof baking dish (I use my ovenproof paella pan) until lightly browned. Remove from the pan and drain on kitchen paper.3. Heat the oil in the same dish and cook the onion and garlic over a medium heat until softened.4. Add the rice and stir to coat in the onion mixture. Stir in the hot stock and bring to the boil.5. Cover the dish with foil. Bake for 20 minutes.6. Stir in the chorizo, courgettes and tomatoes. Bake, uncovered, for a further 15 minutes until the rice is tender and the liquid is absorbed.7. Serve sprinkled with chives.Number of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Baked Risotto with Chorizo and Cherry Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 426.6

• Total Fat: 24.3 g
• Cholesterol: 49.5 mg
• Sodium: 1,122.5 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 1.8 g
• Protein: 20.7 g

Baked Risotto with Chorizo and Cherry Tomatoes is Italian cuisine.