Chorizo and Prawn Risotto

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))
• 1/2 tsp black pepper
• 1600 ml chicken stock ((Note 5))
• 30 g Parmesan (finely grated (Note 6))
• 1 lemon (juice + zest)
• fresh parsley (finely chopped)

Instructions

1. 1

   In a large frying pan, cook the chorizo until fragrant and slightly crispy and set aside.

2. 2

   Add the prawns and cook for 2-3 minutes until opaque. Then remove from the pan and set aside.

3. 3

   Heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the garlic and cook for 1-2 minutes until fragrant.

5. 5

   Pour in the white wine and simmer for a few minutes until reduced by half.

6. 6

   Add the risotto rice and toast until the grains become hot.

7. 7

   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.

8. 8

   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.

9. 9

   Stir in the cooked prawns and chorizo.

10. 10

    Serve immediately, topped with fresh parsley.