Prawn and Chorizo Risotto

Risotto is a brilliant comfort food. This Prawn and Chorizo Risotto is tasty, filling, and easy to make. Perfect for a date night dinner or a family feast.

I love risotto. It’s comforting and can seem a little fancy, but as long as you’re not snobby about it and ignore some of the ‘rules,’ it’s actually really easy to make. 

My kids like risotto too, so they often feature in our meal plans, but with this one, if I’m honest, they’d probably avoid the prawns. 

Alternatively, risotto with prawns would make a fantastic date night dinner if you wanted to half this recipe. 

*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*

prawn and chorizo risotto in cast iron dish.

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Why I Love this Prawn and Chorizo Risotto Recipe

I really love this Chorizo and Prawn Risotto, and I hope you will, too, because:

  • It’s a fairly Healthy Prawn and Chorizo Risotto.
  • If we ignore the pan to keep the stock warm, it’s a one pot dinner. 
  • It’s absolutely delicious. 
  • Prawns and chorizo go together really well. 
  • It’s super warming and tasty. Ideal for cold nights. 
  • Risotto is impressive but easier than you think. 
close up of served portion of prawn and chorizo risotto in bowl with silver fork.

Ingredients for Prawn and Chorizo Risotto

When I make this Simple Prawn and Chorizo Risotto recipe, I use:

ingredients for prawn and chorizo risotto on table. Rice, black pepper, prawns, chicken stock, spinach, chorizo, wine, butter, red onion.

Chorizo – I use spicy, but any kind is fine. 

Red Onion

Arborio Rice

White Wine – You can skip this if you prefer, but it adds a lovely flavour. 

Chicken Stock – Veg stock is okay, too. 

King Prawns – I buy chilled, peeled, cooked prawns, so they just need warming up. You can use little ones, too. If you use uncooked prawns, make sure you follow packet instructions and that they are piping hot before serving. 

Spinach

Butter 

Freshly Ground Black Pepper

served portion of prawn and chorizo risotto in white pasta bowl.

You’ll Also Need

I cook my prawn and chorizo risotto in my large cast-iron dish, but any large, non-stick, flameproof frying pan (preferably with a lid) is fine too. 

I prefer a large cast iron dish instead of a smaller one so that my risotto cooks in a thin layer instead of deep. 

You’ll also need a large saucepan to keep your stock warm, a spatula to stir, and a sharp knife and chopping board to prepare your chorizo prawn risotto. 

close up of risotto in cast iron cooking dish.
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information. 

How to Make Prawn and Chorizo Risotto – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One – Prepare

Dice the chorizo and red onion, and make the stock. I make my stock with water from the kettle in a large saucepan and then keep it warm on a very low heat on the hob.

Step Two

In a large, non-stick, flameproof pan or dish, fry the chorizo for around 3 minutes over medium heat until it’s released lots of oil and you can smell it. 

diced chorizo in cast iron dish.

Step Three

Add the onion and cook for a further 5 minutes, stirring often. 

diced chorizo and onion in cast iron dish.

Step Four

Reduce to medium/low heat, add the rice and stir well for 2-3 minutes. 

Step Five

Pour in the wine and simmer for around 3 minutes, stirring constantly until the rice has absorbed all the wine. 

Step Six

Add the stock ladle at a time, stirring very often. Wait until the rice has absorbed most of the stock before adding the next ladle. 

It should take around 30 minutes to use up all of the stock. 

risotto cooking in cast iron dish.

Step Seven

After the last ladle, while there’s still some liquid, stir through butter and black pepper before adding the prawns and spinach. 

spinach in cast iron dish.

Step Eight

Turn the heat right down and cover for 3-5 minutes, until the prawns are piping hot and the spinach has wilted. Stir well and serve. 

prawn and chorizo risotto cooking in cast iron dish.

Top Tips

I’m not as fussy as some people when making risotto, so I apologise if my method isn’t authentic. But I like it. 

I also believe that you should cook to your taste. I like my risotto to have a bit of bite and still be a little bit saucy. If you prefer very soft rice or a drier risotto, add more stock and cook for a little longer. 

close up of served risotto.
  • You need to stir the rice for a Creamy Prawn and Chorizo Risotto, but you don’t need to stir constantly or vigorously. Simmering will agitate the rice, letting it do a lot of the work for you. Stir to make sure it doesn’t catch to the pan, but don’t worry if you need a break, and don’t think you have to toss it about like mad.
  • Keeping the stock warm on the hob means that you don’t have to heat each ladle up as you add it. This speeds things up a lot. 
  • Don’t rinse the rice before adding. 
  • I don’t like my risotto to be soupy or totally dry. For the right consistency, I run my spatula down the middle of my dish. It leaves a groove, which fills slowly. 
  • If you think you need to add a little extra liquid to stop it from sticking when you cover it after adding the prawns and spinach, pour in a little water. 

Serving Suggestions

Chorizo and Prawn Risotto could be served with something like salad or garlic bread, but to be honest, I often have it how it comes. 

side view of served portion of risotto.

Variations

There are a few variations. Because I fry my chorizo first, I don’t use olive oil. If you fry your onions first, you’ll need a little oil or spray. 

Add peas for a Prawn Chorizo and Pea Risotto.

Brown and add some diced chicken for a Chicken Chorizo and Prawn Risotto.

You might also want to add Parmesan cheese before serving. I don’t think it needs it. 

Cherry tomatoes could make a great addition, either instead of or as well as spinach. I’d cut them in half and grill for a few minutes before adding. 

chorizo and prawn risotto in cast iron dish, served portion in white bowl to the side.

Leftover Prawn and Chorizo Risotto

You can reheat prawns, so if you want to save your leftovers, reheat in the microwave or with a bit of water or stock on the hob. Either way, make sure your rice and prawns are piping hot, and only save for 1-2 days. 

Personally, I don’t like reheating prawns, and I think the rice goes quite mushy when it’s cooked again, so I try to eat it all the first time and don’t keep leftovers. 

Storage

If you are saving leftovers, remove them from the cooking dish and place them in a clean tub or bowl. Leave to cool on the side before covering and putting in the fridge. I’d only keep it for a day or two, and wouldn’t freeze. 

Don’t ever freeze if your prawns were frozen in the first place. 

FAQ

What is Risotto Made Of?

Risotto is generally made of rice, stock, veggies and often meat.

What is Risotto Made Of? Risotto is generally made of rice, stock, veggies and often meat.

Risotto is a rice dish. 

What Goes Best with Risotto?

You can add almost anything to risotto. I love chicken. Mushrooms are great. Even sausages work well. You can also make a veggie risotto and serve it as a side dish. 

What is the Trick to Making Good Risotto?

Adding stock slowly and stirring often will help you to get an excellent creamy risotto. 

Do You Cook Risotto on a Low or High Heat?

Risotto is something that should be cooked slowly, but you don’t want to turn the hob right down, or it will take forever to cook. I start on medium heat and reduce very slightly when adding the rice. If it seems to be taking a very long time for your stock to absorb, or it’s never reaching a simmer (each ladle should take a couple of minutes), turn the temperature up a little, but make sure you are stirring to avoid sticking. 

Why Do You Add the Stock to Risotto Slowly?

Adding the stock slowly helps the rice to release lots of starch, helping to create a creamy texture and flavour. 

Should You Rinse Risotto Rice Before Cooking?

No, you need the starch.

Other Recipes You Might Enjoy

If you enjoy this chorizo risotto recipe, you might also like:

Recipe Card

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Risotto is brilliant comfort food. This Prawn and Chorizo Risotto is tasty, filling, and easy to make. Perfect for a date night dinner, or a family feast.

Prawn and Chorizo Risotto


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5 from 2 reviews

  • Author: Donna Dundas
  • Total Time: 1 hours
  • Yield: 4 Portions 1x
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Description

Risotto is a brilliant comfort food. This Prawn and Chorizo Risotto is tasty, filling, and easy to make. Perfect for a date night dinner or a family feast.


Ingredients

Units Scale
  • 200g Chorizo (Diced into small chunks)
  • 1 Red Onion (Finely diced)
  • 250g Arborio Rice
  • 200ml White Wine
  • 1 litre Chicken Stock (Kept warm in a large saucepan over low heat on the hob)
  • 300g King Prawns (or a combination of king and smaller)
  • 150g Spinach
  • 1 Tablespoon Butter
  • Good Pinch Freshly Ground Black Pepper

Instructions

  1. In a large, non-stick, flameproof pan or dish, fry the chorizo for around 3 minutes over medium heat until it’s released lots of oil and you can smell it.
  2. Add the onion and cook for a further 5 minutes, stirring often.
  3. Reduce to medium/low heat, add the rice and stir well for 2-3 minutes.
  4. Pour in the wine and simmer for around 3 minutes, stirring constantly until the rice has absorbed the liquid.
  5. Add the stock ladle at a time, stirring very often. Wait until the rice has absorbed most of the stock before adding the next ladle.
  6. It should take around 30 minutes to use up all of the stock.
  7. After the last ladle, while there’s still some liquid, stir through butter and black pepper before adding the prawns and spinach.
  8. Turn the heat right down and cover for 3-5 minutes, until the prawns are piping hot and the spinach has wilted.
  9. Stir well and serve.

Notes

  • I use cooked, peeled prawns that only need warming up. If you are using raw prawns, they’ll need cooking for longer. Read the packet instructions and make sure they are piping hot before serving.
  • Turn the temperature up if it’s taking a long time for the rice to absorb the stock or the liquid isn’t simmering.
  • I cook in a large cast-iron dish.
  • Read the post above for more tips and advice.
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 45 minutes
  • Category: Easy Midweek Meals
  • Cuisine: British, Worldwide

Nutrition

  • Serving Size: 1 Portion
  • Calories: 575kcal
  • Sugar: 6g
  • Sodium: 1743mg
  • Fat: 27g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 39g
  • Cholesterol: 217mg

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

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Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

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