Baked Feta Chorizo & Spinach Risotto – My Fussy Eater


A delicious risotto cooked in the oven for ease and flavoured with feta, chorizo and fresh spinach. Perfect for a fuss free family meal.

I’ve been making risotto in the oven for years now. I know it’s not the traditional way to cook risotto but for busy families it is sometimes just a bit easier to whack it all in the oven rather than standing over a stove stirring.

This version comes from the baked feta pasta trend last year that everyone was making.

It’s starts with oil, cherry tomatoes, chorizo and garlic in a large oven dish. Then adding a whole block of feta to the middle along with some seasoning.

This is the seasoning I used but any type of Italian seasoning or just dried oregano will work just fine too.

That gets baked for 15 minutes. The tomatoes get soft and sweet and the feta cheese will soften.

Then add risotto rice and hot vegetable stock and return to the oven for another 30 minutes until the rice has cooked.

It’s really important that the stock is hot, otherwise it will take longer to cook to bring the stock up to temperature.

After 30 minutes, remove from the oven and stir in some fresh spinach. The heat from the risotto will wilt the spinach as you mix it in.

And that’s it. The most delicious but easiest risotto you will ever make!

Serve up with salad or cooked veggies and enjoy!

If you liked this recipe you may also enjoy my One Pot Creamy Sausage & Broccoli Pasta

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Baked Feta Chorizo & Spinach Risotto


Description

A delicious risotto cooked in the oven for ease and flavoured with feta, chorizo and fresh spinach. Perfect for a fuss free family meal.


Ingredients

  • 1/2 tbsp oil
  • 350g cherry tomatoes
  • 80g chorizo, chopped
  • 2 garlic cloves, crushed
  • 200g feta
  • 1/2 tsp Italian seasoning
  • 300g risotto rice
  • 1 litre hot vegetable stock
  • 100g fresh spinach

Instructions

  1. Preheat the oven to 200c fan.
  2. Add the oil, cherry tomatoes, chorizo and garlic to a large oven dish and mix.
  3. Create some space in the centre and add the whole block of feta.
  4. Sprinkle a little Italian seasoning on top and bake in the oven for 15 minutes.
  5. Add the risotto rice and vegetable stock, stir well and cook for another 30 minutes until the rice is soft and the liquid has absorbed.
  6. Remove from the oven and stir through the fresh spinach. The heat from the risotto will wilt it.
  7. Serve immediately.

Notes

This recipe is best eaten immediately although it will keep in an airtight container in the fridge for up to 2 days and can also be frozen.



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