Get ready to cook up restaurant-quality chorizo and prawn risotto in your own kitchen in just over 30 minutes with 10 everyday ingredients.
This recipe has got it all covered. From how to prep and cook the chorizo and prawns to get the best taste and texture, and achieve perfectly balanced seasoning with easy-to-find ingredients, to cooking the rice to al dente perfection.
Delicious, speedy, and often made in just one-pan, risotto is great for a weeknight dinner. Plus with so many variations to try it never gets boring. Have you tried Smoked Haddock and Leak Risotto, Risotto ai Funghi and Risotto Verde?
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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5 reasons why you'll love this recipe:
- The tastiest combination of umami salty chorizo, succulent shrimp and nutty Parmesan. Finished with a squeeze of lemon juice for citrusy freshness.
- Ready in 35 minutes.
- Made with 10 everyday ingredients (excluding olive oil and additional salt if required).
- Just one pan to wash up afterwards.
- Customisable, with lots of options to adapt and make it your own.
🛒 Key ingredients:
- Chorizo: Cured and raw chorizo sausages both work well.
- Prawns/Shrimp: You can use raw or precooked. I tend to opt for raw because they tend to be juicier.
- Risotto rice: Your local store should stock it. Arborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Parmesan: Adds creamy, nutty, and salty flavour.
- Lemon juice and zest: Are added at the end to bring citrusy freshness.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Chorizo: Switch for spicy Italian sausage. Pepperoni can also be used, although it's not the best substitute.
- White wine: You can omit this and add a little more stock to taste.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
Variations:
- Saffron: Add a pinch of saffron threads for a beautiful golden colour and a subtle earthy flavour.
- Tomato: Stir in a few tablespoons of tomato paste or crushed tomatoes to add a tangy sweetness.
- Spinach: Add fresh or wilted spinach leaves to add colour, balance out the richness and inject some green veggie goodness.
- Mushroom: Add sautéed mushrooms for a pop of umami flavour.
- Chili: If you like it spicier, consider adding red pepper flakes, chili powder, or even diced jalapeños to give the risotto an extra kick.
- Pesto: Swirl in a spoonful of pesto sauce for a burst of vibrant basil and garlic flavour.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Cook the chorizo on a medium to high heat. When it starts release its juices and begins to crisp, add the prawns. Cook for 2-3 minutes until opaque. Then remove from the pan and set aside.
Step 2: Add olive oil and fry the onions until translucent. Then add the garlic and cook for a minute or two until fragrant.
Step 3: Pour in the white wine and simmer until reduced by half. Then add the rice and toast until the grains become hot. Start adding the stock a little at a time, allowing it to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente.
Step 4: Remove the pan from the heat and season with black pepper, and salt to taste. Stir in the Parmesan and add the lemon zest and juice. Stir in the cooked chorizo and prawns/shrimp and serve immediately topped with fresh parsley.
🍽️ Serving suggestions
- Fresh Green Salad: Like this Rocket Salad. The freshness of the salad balances the richness of the risotto.
- Crusty baguette or garlic bread: Perfect for mopping up the risotto.
- Grilled Vegetables: Such as asparagus, courgette/zucchini, or bell peppers.
- Wine Pairing: A crisp Sauvignon Blanc or a light-bodied Chardonnay will complement the flavours in the dish and cut through the richness.
Expert Tips
- Toast the rice before adding the stock to deepen its flavour.
- Add the stock gradually to get perfectly cooked al dente rice and allow the rice to release its starch, giving it a delicious creamy texture.
- Add the lemon juice at the end. The lemony freshness will be muted if you add it too soon.
🙋 Recipe FAQs
Risotto tastes best when served straight from the pan, but it can be stored in the fridge for up to 2 days. Ensure you reheat it thoroughly on the stove or in the microwave, adding a little extra stock if more moisture is required. This dish is not suitable for freezing.
Risotto tastes best when served immediately, and isn't the best candidate for a make-ahead meal.
Cured chorizo does not need to be cooked before eating. However, sautéing it allows it to get nice and crispy and release its juices, enhancing the flavour of the dish.
Allow 75g (⅓ cup) per person for a main and around 50g (¼ cup) for a starter.
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📖 Recipe
Recipe Card
Chorizo and Prawn Risotto
Equipment
- frying pan
- Chopping board
Ingredients
- 200 g (7 oz) chorizo chopped into small cubes (Note )
- 150 g (5 oz) prawns (Note 2)
- 1 tablespoon olive oil
- 1 onion finely chopped
- 4 cloves garlic crushed
- 300 g (1.25 cups) risotto rice (Note 3)
- 120 ml (½ cup) white wine (Note 4)
- ½ teaspoon black pepper
- 1600 ml (6.5 cups) chicken stock (Note 5)
- 30 g (⅓ cup) Parmesan finely grated (Note 6)
- 1 lemon juice + zest
- fresh parsley finely chopped
Instructions
- In a large frying pan, cook the chorizo until fragrant and slightly crispy and set aside.
- Add the prawns and cook for 2-3 minutes until opaque. Then remove from the pan and set aside.
- Heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Pour in the white wine and simmer for a few minutes until reduced by half.
- Add the risotto rice and toast until the grains become hot.
- Start to add the stock one ladleful at a time, allowing the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes until the rice is creamy and cooked to your desired level of doneness.
- Remove the pan from the heat and season with black pepper, and salt to taste. Stir in the Parmesan, and add the lemon zest and juice.
- Stir in the cooked prawns and chorizo.
- Serve immediately, topped with fresh parsley.
Notes
- Chorizo: Cured and raw chorizo sausages both work well.
- Prawns/Shrimp: You can use raw or precooked. I tend to opt for raw because they tend to be juicier.
- Risotto rice: Your local store should stock it. Arborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Chicken stock: You can use homemade or store-bought, or substitute with veg stock.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
Great recipe really tasty, would recommend with thr extras to give it a kick
Thanks for commenting, Alex. Glad you enjoyed it.