On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.39 / 5 (33 votes)

Prep time:
15 min
Cook time:
50 min

David and John Brooks share this paella-style baked risotto recipe – perfect for a fuss-free family meal


1. Preheat the oven to 220C/gas 7. Place the cherry tomatoes and onion in a large roasting tin and toss with garlic and olive oil, mixing well to coat. Roast for 15-20 minutes until the tomatoes and onions have softened and begun to colour.

2. Stir the rice, chicken, chorizo, rosemary, chicken stock, saffron and paprika in with the roasted veg, mixing until thoroughly combined. Season well, then return to the oven for 20 minutes.

3. Add the prawns and bake for a further 5 minutes, then finally add the mussels and return the tin to the oven for another 5 minutes until the rice is tender and the chicken and prawns are cooked through.


Tips and suggestions

Look out for reduced-salt varieties of stock or make your own, instead of using cubes or granules. For more information on healthier eating see eatwell.gov.uk

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Absolutely fabulous, I cooked the chicken thighs in stock earlier in the day and roasted the onions and tomatos in my saute pan at the same time. Then I put everything in my saute pan and put in the oven and it cooked to perfection whilst we had our staters

SueW90853 SueW90853  Posted 11 Apr 2011 9:08 PM

It was very easy and very very tasty, would highly recommend for a easy dinner. I added frozen sea food mix at the end for some extra flavour and that was good.

christopherA47469 christopherA47469  Posted 12 Nov 2009 3:19 PM


cherylT20287 cherylT20287  Posted 31 Oct 2009 11:36 AM