Chorizo and Prawn Risotto

5 from 1 vote

Get ready to cook up restaurant-quality chorizo and prawn risotto in your own kitchen in just over 30 minutes with 10 everyday ingredients.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: Italian

Servings:

Calories: 500kcal

Author: Helen

Equipment

Ingredients

200 g chorizo chopped into small cubes (Note )
150 g prawns (Note 2)
1 tbsp olive oil
1 onion finely chopped
4 cloves garlic crushed
300 g risotto rice (Note 3)
120 ml white wine (Note 4)
½ tsp black pepper
1600 ml chicken stock (Note 5)
30 g Parmesan finely grated (Note 6)
1 lemon juice + zest
fresh parsley finely chopped

US Customary - Metric

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.

Storage:

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 extra moisture is required. This dish is not suitable for freezing.

Nutrition