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Category:Description
A delicious risotto with chorizo, cheese and peas, all baked in the oven making it super easy.
Ingredients
- 350g cherry tomatoes
- 80g chorizo, chopped
- 2 garlic cloves, diced
- 1/2 tbsp oil
- 300g risotto rice
- 1 litre hot vegetable stock
- 100g frozen peas
- 100g grated cheddar cheese
Instructions
- Preheat the oven to 200c fan.
- Add the cherry tomatoes, chorizo and garlic to a large oven dish and drizzle on the olive oil.
- Bake for 15 minutes.
- Add the risotto rice and vegetable stock and stir well.
- Return to the oven to bake for 30 minutes, stirring twice in that time.
- Remove from the oven and stir in the frozen peas and grated cheddar. The peas will cook in the heat of the risotto.
- Serve immediately.
Notes
Leftovers can kept in the fridge for up to 2 days. Cool the risotto quickly and store in an airtight container. Reheat until piping hot.
Leftovers can also be frozen for up to 2 months. Defrost in the fridge overnight and reheat as above.