Prawn Chorizo Risotto Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock
• 1/2 lb chorizo sausage, sliced
• 1 lb raw prawns, peeled and deveined
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped parsley

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and garlic, and sauté until softened.
3. Add the Arborio rice and stir to coat in the oil.
4. Pour in the white wine and cook until it has been absorbed by the rice.
5. Add the chicken or vegetable stock, one cup at a time, stirring constantly and allowing each cup to be fully absorbed before adding the next one.
6. When the rice is cooked but still slightly firm to the bite, add the sliced chorizo and prawns to the pan.
7. Stir everything together and cook for a further 3-5 minutes, until the prawns are pink and cooked through.
8. Add the Parmesan cheese and season with salt and pepper to taste.
9. Sprinkle chopped parsley over the top and serve.

Verdict:

This prawn chorizo risotto is a deliciously rich and hearty dish that is perfect for a cozy evening meal. The combination of succulent prawns, spicy chorizo, and creamy risotto rice is a match made in heaven, and the addition of Parmesan cheese adds an extra layer of depth and flavor. Try serving with a simple green salad and a glass of crisp white wine.

Enjoy!