Baked Spanish risotto

Ingredients
250g cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g Arborio rice
4 chicken thigh fillets, halved
200g chorizo, cubed
2 tsp chopped fresh rosemary
1 litre hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper

1. Preheat the oven to 220C. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

I totally stole this recipe from the BBC Food page, but made a few alterations:

Add a good glug of white wine (Rioja if possible) to the liquids (reduce stock volume to compensate)
Use leftover roast chicken pieces instead of thighs, just stir in with prawns
Throw in a bay leaf or two
I didn’t roast the tomatoes, but halved them, and stirred through with prawns and chicken
I stirred through shedloads of fresh basil right at the end rather than rosemary during….it’s my herb of choice at the moment.