Chicken & Chorizo Baked Risotto

Ingredients

1 chorizo sausage, diced
1 tbsp olive oil
400 g chicken thigh fillets cut into bite-sized pieces
1 onion, finely diced
2 tsp garlic, minced
400g arborio rice
1 litre chicken stock
150g sun-dried tomatoes, roughly chopped
120g baby spinach leaves
Shaved Parmesan and lemon wedges, to serve

Method

1. Preheat oven to 180C (fan forced).
2. Place a large fry pan over medium heat and cook the chorizo in a little olive oil until lightly browned.
3. Transfer to a baking dish, reserving as much oil as you can.
4. Cook the chicken in the frypan.
5. Turn the pieces over occasionally, until cooked through.
6. Place in the baking dish with the chorizo.
7. Add the onion to the frypan (with a little more oil if necessary).
8. Sauté for a few minutes until softened, then add the garlic and cook for another minute.
9. Add the arborio rice to the onion mixture and stir until combined, then add the chicken stock.
10. Bring the mixture to the boil then remove from the heat and pour it into the baking dish with the chicken and chorizo.
11. Add the sun-dried tomatoes and stir.
12. Season to taste with salt and pepper.
13. Cover the baking dish with foil and seal it as tightly as you can.
14. Bake in the oven for 25 minutes, then remove from the oven and allow it to sit, still covered, for another 10 minutes.
15. Stir the baby spinach leaves through the warm risotto and serve with shaved Parmesan and lemon wedges.

Serves 4-5