Baked Chorizo Cheese Risotto – My Fussy Eater

A delicious risotto with chorizo, cheese and peas, all baked in the oven making it super easy.

You know a love a one pot dinner. There’s something about the mental load of making dinner every night that can get really overwhelming but having recipes where everything gets chucked together in one pot just simplifies the process a little.

This Chorizo & Cheese Risotto is one of those recipes for me. I first started baking risotto in the oven years ago when the kids were young and I didn’t have time to stand over the hob.

And it’s stuck. I’m still making risotto this way nowadays. I know it’s not authentic so I apologise to all Italians! But it’s easy and delicious and that’s the most important thing.

Start off with cherry tomatoes, chorizo, garlic and oil in a large oven dish.

Bake this for 15 minutes in the oven.

Next, add risotto rice and hot very stock.

It’s really important that the stock is hot. If you add cold stock it will take too long to come up to temperature and the rice won’t cook in time.

That goes back in the oven for 30 minutes. Stir it a couple of times so that the rice is all evenly cooked.

When ready, remove from the oven and add in grated cheddar cheese and frozen peas.

Give it a good stir. The peas will cook in the heat of the risotto.

It’s then ready to serve up straight away. So simple but really tasty.

Leftovers can be kept in the fridge and also frozen too. All instructions are down below in the recipe card.

If you liked this recipe you may also enjoy my One Pot Pasta Bolognese

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Baked Chorizo Cheese Risotto

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Description

A delicious risotto with chorizo, cheese and peas, all baked in the oven making it super easy.

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Ingredients

• 350g cherry tomatoes
• 80g chorizo, chopped
• 2 garlic cloves, diced
• ½ tbsp oil
• 300g risotto rice
• 1 litre hot vegetable stock
• 100g frozen peas
• 100g grated cheddar cheese

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Instructions

1. Preheat the oven to 200c fan.
2. Add the cherry tomatoes, chorizo and garlic to a large oven dish and drizzle on the olive oil.
3. Bake for 15 minutes.
4. Add the risotto rice and vegetable stock and stir well.
5. Return to the oven to bake for 30 minutes, stirring twice in that time.
6. Remove from the oven and stir in the frozen peas and grated cheddar. The peas will cook in the heat of the risotto.
7. 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.