Oven-Baked Spanish Risotto
- Serves 4
- Preparation Time 08MINS
- Cook Time 50MINS
Pinch of saffron threads
1 tbs olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, crushed
2 small red chilli, finely chopped
2 tsp smoked paprika
400g sliced chicken thigh
2/3 cup or 120 g roasted capsicum strips (pre-bought)
3 medium tomatoes diced about 5cm
thinly sliced
2 garlic cloves, crushed
2 small red chilli, finely chopped
2 tsp smoked paprika
400g sliced chicken thigh
2/3 cup or 120 g roasted capsicum strips (pre-bought)
3 medium tomatoes diced about 5cm
2 cups Arborio rice
1L (4 cups) Campbells Real Stock Salt Reduced Chicken
1/2 cup frozen peas
1/2 cup fresh flat-leaf parsley leaves, chopped
Lemon wedges to serve
STEP 1 Combine saffron and 1 tbs warm water in a jug. Stand for 5 minutes.
STEP 2 Preheat oven to 180C/160C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, garlic, chilli and paprika for 2 minutes stirring till onion has softened then add in chicken and saut until chicken is browned, approximately 5 mins. Add in capsicum and tomatoes.
STEP 3 Add rice. Cook, stirring, for 1 minute. Add Campbells Real Stock and saffron mix to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes.
STEP 4 Fold through frozen peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all been absorbed.
STEP 5 Stir in parsley. Season with pepper. Serve with lemon wedges on the side.
