Prawn and chorizo risotto recipe
This spicy risotto owes its mild heat to the chorizo sausage and a beautiful seafood flavour thanks to the juicy prawns. Italian food at its best!
- 20ml (1 tbsp) olive oil
- 1 brown onion, diced
- 2 cloves garlic, diced
- 1 chorizo sausage, diced
- 2 cups arborio rice
- 125ml (1/2 cup) white wine
- 400g tin chopped tomatoes
- 750ml (3 cups) fish stock
- 150g green prawns, peeled, deveined, heads removed
- coriander, to serve
Heat oil in a large, deep frypan with a lid. Add onion and garlic and saute over gentle heat for 3-4 minutes. Add chorizo and cook for 2 minutes. Add rice and cook for a further minute. Increase heat, add wine and allow it to bubble up. When the wine has been absorbed, add the tomatoes and cook, stirring, for 2 minutes.
Fill the tomato tin with water and add to the mix along with the stock. Bring to the boil, reduce heat to the lowest setting, place a lid on the frypan and cook for 12-15 minutes until all of the liquid has been absorbed and the rice is cooked.
Stir through prawns and cook for a further 2-3 minutes until they are tender. Add a little more water if it is looking too dry. Just before serving, stir through coriander.
- You can buy fish stock in cartons from the supermarket.
- Good quality frozen prawns are fine. I like to keep some in the freezer for just this type of easy midweek meal. Paired with the spicy chorizo, they add some excitement to the dish, and can be thrown in at the last minute to cook through.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.