Prawn and Chorizo Risotto

Prawn and Chorizo Risotto

I can’t believe this isn’t already on my blog. It’s up there with one of my favourite meals (like a lot of meals…) and it always feels like such a treat as I see it as a fancy dinner… like a Friday or Saturday night dinner.

If you have a Chinese Supermarket nearby, get in there and get yourself some frozen Tiger Prawns, they are much cheaper and I get a big bag of de-veined and shelled Tiger Prawns when I go and I’m always so chuffed with them.

This recipe makes up 1 portion because well I was only cooking for myself, but you can obviously increase quantities if you are cooking for more than 1!

For 1 person you will need:

  • 6 Tiger Prawns, butterflied (basically cut down the middle leaving the end together)
  • 30g Chorizo, sliced
  • 2 Shallots, finely diced
  • 1 tsp Lazy Garlic
  • 75g Risotto Rice
  • 150g Chopped Tomatoes
  • 400ml Chicken/Fish Stock
  • 15g Parmesan
  • Chopped Parsley
  • Salt and Pepper

Sweat the Shallot on a low heat for 5 minutes, then add the Garlic and cook for a couple of minutes.

Add the Risotto Rice and Chorizo and turn the heat up, fry for a couple of minutes.

Next add the Chopped Tomatoes, keep stirring and cook until most of the liquid has been absorbed.

Start adding the Stock bit by bit. I add gradually, stirring often and keep tasting and checking the Rice.

When the Rice is nearly done but still has a bite to it, add the Prawns and put a lid on the pan. Cook for a few minutes, stirring a couple of times, you may need to add a little more Stock, I used nearly all the 400ml by the end.

Add the Chopped Parsley and Parmesan then check the seasoning, add Salt and Pepper to taste.

And thats it! I had mine with Tenderstem Broccoli and a wedge of Lemon and it was SO good!!!

Hope you enjoy it.

L x

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