Oven_baked_Spanish_RisottoOven_baked_Spanish_Risotto Oven_baked_Spanish_Risotto

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.