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Baked risotto with chorizo and cherry tomatoes

Serving size: Serves 4
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Pasta, Pork

Baked risotto with chorizo and cherry tomatoes
INGREDIENTS

2 (340g) chorizo sausages, sliced thinly
2 teaspoons olive oil
1 large (200g) brown onion, chopped finely
1 clove garlic, crushed
1½ cups (300g) Arborio rice
3½ cups (875ml) hot chicken stock
3 small (270g) zucchini, sliced thinly
250g cherry tomatoes, halved
1/3 cup coarsely chopped fresh chives
METHOD

Preheat oven to 200°C (180°C fan-forced).

Cook sausages in a large flameproof baking dish until browned lightly. Remove from pan; drain on absorbent paper.

Heat the oil in the same dish; cook onion and garlic over medium heat, stirring, until onion softens. Add the rice and stir to coat in the onion mixture. Stir in the hot stock and bring to the boil.

Cover baking dish tightly with foil. Bake in the oven for about 20 minutes.

Stir in the chorizo, zucchini and tomato. Bake, uncovered, for a further 15 minutes or until the rice is tender. Serve sprinkled with chives.

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