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 garlic cloves
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 530 kcal
- Protein
- 29 g
- Carbohydrate
- 71.1 g
- of which sugars
- 6.3 g
- Fat
- 13.8 g
- of which saturates
- 4.9 g
- Fibre
- 3.3 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chorizo and fry in a dry heavy-based pan for 3 minutes until the oil runs. Remove and set aside.
- 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
Add the chopped tomatoes and stir well. Keep the stock warm in a separate pan.
- 4
Add the stock a ladleful at a time, stirring constantly for 18 minutes until the rice is almost tender.
- 5
Return the chorizo and add the prawns. Cook for a further 4 minutes until the prawns are pink and cooked through.
- 6
Scatter with parsley, check seasoning and serve immediately.
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