Prawn, Chorizo & Tomato Risotto

Ingredients

• 320 g arborio risotto rice
• 300 g raw king prawns
• 150 g cooking chorizo
• 400 g tinned chopped tomatoes
• 800 ml chicken stock
• 1 tsp smoked paprika
• 1 onion
• 3 clove garlic cloves
• 15 g fresh flat-leaf parsley

Method

1. 1

   Slice the chorizo and fry in a dry heavy-based pan for 3 minutes until the oil runs. Remove and set aside.

2. 2

   In the chorizo oil, soften the onion and garlic for 4 minutes. Add the smoked paprika and rice and stir for 2 minutes.

3. 3

   Add the chopped tomatoes and stir well. Keep the stock warm in a separate pan.

4. 4

   Add the stock a ladleful at a time, stirring constantly for 18 minutes until the rice is almost tender.

5. 5

   Return the chorizo and add the prawns. Cook for a further 4 minutes until the prawns are pink and cooked through.

6. 6

   Scatter with parsley, check seasoning and serve immediately.