For when you can't be bothered with all the stirring. Eggs shouldn't really be in this recipe but I like them. Feel free to leave them off.
I didn't have any shelled prawns this time and I couldn't face the peeling so I stuck 2 fully uniformed chaps on the top and it did infuse enough flavour. Ideally put prawns in it too.
Ingredients
250g cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g risotto rice
4 chicken thigh fillets, halved
200g chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre hot chicken stock
Pinch of saffron strands
8 large, raw prawns
2 eggs - totally optional
Salt and black pepper
Method
Preheat the oven to 220C/Gas 7.
Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
Roast for 10 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together.
Return to the oven for 30 -40 minutes (check the rice at 30 mins, it should be starting to soften. If it's still very hard give it another 10) before adding the below.
Stir in the prawns and crack the eggs over (of adding) and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
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