Classic Stromboli
A golden baked stromboli packed with mozzarella, pepperoni and peppers, sliced for an easy crowd-pleasing dinner.
Oven-Baked Chicken & Chorizo Risotto
This oven-baked chicken and chorizo risotto gives you all the comfort of classic risotto with less hands-on work. Chicken and smoky chorizo build deep savoury flavour, while arborio rice bakes gently in stock until tender and creamy.
It is ideal for weeknight cooking when you want a hearty one-pan style meal without standing at the hob stirring constantly.
Method
15m40m55m
- Heat the oven to 190°C (170°C fan).
- In an oven-safe casserole, heat oil and brown chicken pieces with a little salt and pepper, then remove.
- Add chorizo and cook for 2–3 minutes until it releases its oils.
- Stir in onion and cook until softened, then add garlic for 30 seconds.
- Add arborio rice and stir for 1 minute to coat in the flavoured oil.
- Return chicken to the pan and pour in hot stock. Stir once and bring to a gentle simmer.
- Cover and bake for 25–30 minutes until the rice is tender and most liquid is absorbed.
- Stir in parmesan and optional butter. Rest 2 minutes, then adjust seasoning.
- Finish with chopped parsley and serve hot.
Ingredients
- 900 ml Chicken Stock hot
- 1 medium Onion finely diced
- 2 cloves Garlic minced
- Salt, to taste
- 500 g Chicken Thighs boneless, skinless, bite-size pieces
- 300 g Arborio Rice
- 1 tbsp Olive Oil
- 1 tbsp Parsley chopped, to serve
- 20 g Butter optional, to finish
- 180 g Chorizo sliced
- 40 g Parmesan grated
- Black Pepper, to taste
Notes
Keep the stock hot before adding so the rice cooks evenly in the oven.
Stir in parmesan at the end for extra richness and a glossy finish.
If needed, add a splash of hot stock before serving to loosen the texture.
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