Name: Baked risotto with chorizo and cherry tomatoes
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 chorizo sausages, sliced thinly; 2 teaspoon olive oil; large (200g) brown onion, chopped finely; 1 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 3 1/2 cup (875ml) hot chicken stock; 3 small zucchini, sliced thinly; 250 gram cherry tomatoes, halved; 1/3 cup coarsely chopped fresh chives

Ingredients

2 chorizo sausages, sliced thinly

2 teaspoon olive oil

large (200g) brown onion, chopped finely

1 clove garlic, crushed

1 1/2 cup (300g) arborio rice

3 1/2 cup (875ml) hot chicken stock

3 small zucchini, sliced thinly

250 gram cherry tomatoes, halved

1/3 cup coarsely chopped fresh chives

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Cook sausages in a large flameproof baking dish until browned lightly. Remove from pan; drain on absorbent paper.

3.Heat the oil in the same dish; cook onion and garlic over medium heat, stirring, until onion softens. Add the rice and stir to coat in the onion mixture. Stir in the hot stock and bring to the boil.

4.Cover baking dish tightly with foil. Bake in the oven for about 20 minutes.

5.Stir in the chorizo, zucchini and tomato. Bake, uncovered, for a further 15 minutes or until the rice is tender. Serve sprinkled with chives.

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Ingredients

Method

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