Chicken, Chorizo and Rosemary Risotto with Roasted Cherry Tomato

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top, and pour over a generous serving of good quality olive oil. Add a table spoon of balsamic vinegar (or red wine vinegar), and throw in a sprig of rosemary. Put the tomatoes in the oven when it is up to temperature and cook for twenty minutes.

Step 2

2. In the mean time, you can start on the risotto. Put a good lug of olive oil in a sautee pan on the hob, and add your sliced garlic, chopped red onion, and the rest of the rosemary – washed, leaves taken off the stalks and finely chopped. Simmer on the hob for five minutes. Add your sliced chorizo and chicken, and continue to cook for five minutes.

Step 3

3. Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes. Then add the wine, keeping the temperature high enough for the wine to simmer.

Step 4

4. Now start adding the chicken stock, a small amount at a time, but keeping the just covered beneath the stock. You’ll need to cook the rice for about fifteen – twenty minutes. After ten minutes, add the sliced courgette, pushing it into the risotto to ensure it cooks through. At this point, your tomatoes should be done. Take them out of the oven and leave to one side.

Step 5

5. When your rice is cooked, it’s important to leave your risotto to rest. Add a knob of butter, and pour in the roasted baby tomatoes, together with the yummy balsamic juice that will be in the pan. Add the grated parmesan, and stir these through the risotto gently. Cover and leave to rest for a couple of minutes (five). Gorge.