Love a good risotto and so does the family. This risotto recipe is like a Spanish Paella and is cooked from raw in your oven. The rice can be a little soft but it’s absolutely delicious and very easy…

Serves 4

To make Chicken and Prawn Risotto, you will need:

250g/9oz cherry tomatoes

1 red onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp olive oil

300g/10oz risotto rice

4 chicken thigh fillets, halved

200g/7oz chorizo, thickly sliced

2 tsp chopped fresh rosemary

1 litre/1¾ pints hot chicken stock

pinch of saffron strands

8 large, raw prawns

salt and freshly ground black pepper

How to make Chicken and Prawn Risotto:

Preheat the oven to 220C. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 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 20 minutes.

Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.