Baked Spanish Risotto

• 9 ounces cherry tomatoes
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 10 ounces risotto rice
• 4 chicken thigh fillets, halved
• 7 ounces chorizo sausage, thickly sliced
• 2 teaspoons fresh rosemary, chopped
• 4 1/4 cups hot chicken broth
• 1 pinch saffron strand
• 8 large raw shrimp
• salt and black pepper

1. Preheat the oven to 425u0b0F
2. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
3. Roast for 20 minutes until the tomatoes are softened.
4. Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
5. Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

tomatoes, red onion, garlic, olive oil, rice, chicken thigh, chorizo sausage, fresh rosemary, chicken broth, saffron strand, shrimp, salt

Taken from www.food.com/recipe/baked-spanish-risotto-228162 (may not work)