Baked Risotto with Chorizo and Cherry Tomatoes

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Nutritional Info
  • 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

View full nutritional breakdown of Baked Risotto with Chorizo and Cherry Tomatoes calories by ingredient
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Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user WAHZOE.

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