Oven Baked Tomatina Risotto

Fry chorizo with Screaming Seeds Smokey Tomatina spice blend to create a Mediterranean/ Spanish inspired risotto. Finish the dish in the oven for a speedy one pan dinner in 30 minutes.

Serves 4

Effort: Easy

Prep: 5 mins

Cook: 25mins

Ingredients

• 250g Chorizo

• 1 onion, chopped

• 25g butter

• 300g risotto rice

• 1.5 tbsp Tomatina seasoning

• 100ml white wine (optional)

• 150g pack cherry tomatoes, halved

• 700ml hot chicken stock

• 2 big handfuls of fresh spinach (about 60g)

• 50g parmesan, grated

• Fresh Parsley, Chopped

Method

1. Heat oven to 200c/ 180c fan/ gas 6.

2. Chop the Chorizo into small pieces & fry in an ovenproof pan or casserole dish (cast iron works best) for 3-5 mins until crispy on the outside. Stir in the onion, screaming seeds tomatina mix and butter and cook for 3-4 mins until soft.

3. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.

4.Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins in the oven until just cooked.

5. Drop the fresh spinach into the dish and close the lid. Let it stand on the stove top for 5 mins before adding most of the parmesan & lemon juice then season well.

Stir through.

Serve with the remainder of parmesan & hot crusty bread with lashings of butter.

Hints & Tips

Cookware - A cast iron casserole dish with a lid is my top pick. Otherwise use anything oven proof with a tight fitting lid.

Chorizo - Alternative meats, smoked bacon or chicken. If you are using chicken, add 2 large breasts OR 4 thighs. Also increase your Tomatina seasoning to 2tbsp.

White Wine - If you don't like using wine in your cooking or you simply don't have it. Substitute the acidic flavour that the wine brings with White Wine Vinegar or Apple Cider Vinegar. Use half the amount and make the rest up with water or extra stock.

50ml vinegar + 50ml stock