This very easy recipe is great for a mid week dinner and is really tasty.

Serves 4.

Cooking time: 1 hour

You will need:

250g cherry tomatoes

1 red onion, finely chopped

2 garlic cloves, finely chopped or crushed

2 tbspn olive oil

300g risotto rice

4 chicken thighs, halved and bone removed

200g Chorizo, thickly sliced

2 tsp fresh rosemary, chopped

1 litre hot chicken stock

Pinch saffron strands

8 large raw prawns

Salt and Pepper


1. Preheat the oven to 220C. Put the tomatoes, red onion, garlic and olive oil into a roasting tin. Roast for 20 mins, until the tomatoes are softened.

2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to oven for 20 minutes.

3. Stir in the prawns and return to the oven for 10 minutes, until the rice has softened and the chicken cooked through.

4. Serve and enjoy!