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.
Servings 4 Portions
Calories 575kcal
Ingredients
- 200 g Chorizo Diced into small chunks
- 1 Red Onion Finely diced
- 250 g Arborio Rice
- 200 ml White Wine
- 1 litre Chicken Stock Kept warm in a large saucepan over low heat on the hob
- 300 g King Prawns or a combination of king and smaller
- 150 g Spinach
- 1 Tablespoon Butter
- Good Pinch Freshly Ground Black Pepper
Instructions
- 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.
- Add the onion and cook for a further 5 minutes, stirring often.
- Reduce to medium/low heat, add the rice and stir well for 2-3 minutes.
- Pour in the wine and simmer for around 3 minutes, stirring constantly until the rice has absorbed the liquid.
- 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.
- After the last ladle, while there’s still some liquid, stir through butter and black pepper before adding the prawns and spinach.
- 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.
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.