Prawn and Chorizo Risotto
Succulent prawns and smoky chorizo are a great couple! Stir them through a traditional creamy risotto and you have yourself an award-winning dish! Easy enough for a weeknight dinner, but also decadent and full of flavour to impress your fanciest guests, this Prawn and Chorizo Risotto is a keeper! Eight simple ingredients and some patient stirring of the risotto are all you need to have a wonderful dinner dish that everyone will ask for seconds of!
Ingredients
- 100 g chorizo diced into small cubes
- 100 g prawns (shrimp) cooked, defrosted if frozen
- 1 onion finely chopped
- 180 g risotto rice
- 700 ml vegetable stock hot
- 100 g baby spinach optional
- 1 tablespoon butter
- 30 g Parmesan finely grated
Instructions
- Heat a large frying pan on medium-high heat. Add the chorizo cubes and fry until the oil has released and the chorizo crisps up. Stir occasionally to make sure even browning on all sides.
- When chorizo is crispy, scrape it into a small bowl. Add the cooked (defrosted) prawns and stir for a minute to cover them in chorizo oil. Take the prawns out and reserve the pan for the next step.
- On low heat, heat the reserved pan with a tablespoon of oil. Add the finely chopped onion and saute it for 5-6 minutes until softened. Increase the heat to medium, add the rice and stir, carry on cooking for a couple of minutes, until the rice starts to crackle and turn translucent.
- Pour in a ladleful of the hot stock and stir until it is all absorbed by the rice. Then add another ladleful and keep stirring. Keep adding stock once the previously added liquid has been fully absorbed. Keep stirring, as it helps the rice release the starch, making your risotto creamy.
- When the rice is cooked al dente (soft but with a bit of texture in the middle), add the prawns and half of the chorizo alongside any oil/juices at the bottom of the bowl. Add the spinach. Stir for a minute to warm the prawns through and for the spinach to wilt.
- Take the risotto off the heat, stir in the butter and scatter Parmesan cheese and the rest of the chorizo on top. Enjoy!
Notes
This recipe serves 2 as a main, or 4-5 as a starter.
Nutrition
Calories: 625kcalCarbohydrates: 83gProtein: 21gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 2326mgPotassium: 443mgFiber: 5gSugar: 6gVitamin A: 5906IUVitamin C: 18mgCalcium: 244mgIron: 6mg
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