Oven Baked chorizo and sweetcorn risotto

Updated at: Thu, 17 Aug 2023 03:47:59 GMT

Step 1

Preheat your oven to 200°C. Fill and boil your kettle. Drain and rinse the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Pour the 450ml of boiling water into a measuring jug and make stock.

Step 2

Heat a drizzle of oil in an ovenproof pan over medium-high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Add the chorizo and fry until it starts to brown, 3-4 mins.

Step 3

Stir in the sweetcorn and cook for 2-3 mins. Stir in the garlic and risotto rice, cook for 1 min and then pour in the stock. Bring to the boil, cover with a tight-fitting lid or foil and transfer to the oven. Bake on the middle shelf of your oven until the rice is tender, 20-25 mins. TIP: If your pan isn't ovenproof, bring to the boil then transfer to an ovenproof dish, cover tightly with foil and bake for the same amount of time.

Step 4

When the risotto is ready, carefully remove from the oven and stir in the cheese and a splash of water. Mix well. Season with salt and pepper if needed. Share between your bowls. Enjoy!

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