Prawn & Chorizo Risotto

Serves: 4-6
Menu Cost: $20
  • Ingredients:

    • 20ml (1 tbsp) olive oil
    • 20g butter
    • 1 brown onion, diced
    • 2 cloves garlic, diced
    • 1 chorizo sausage, diced
    • 2 cups arborio rice
    • 125ml (1/2 cup) white wine
    • 400g tin crushed tomatoes
    • 1.25 litre (5 cups) fish or chicken stock
    • 300g green prawns, peeled, deveined, heads removed
    • 150g Baby spinach
    • 2 tablespoons spring onions, chopped
  • Method:

    Step 1
    Heat oil in a large, deep frypan with a lid. Add onion and garlic and saute over gentle heat for 3-4 minutes. Add chorizo and cook for 2 minutes. Add rice and cook for a further minute. Increase heat, add wine and allow it to bubble up. When the wine has been absorbed, add the tomatoes and cook, stirring, for 2 minutes.

    Step 2
    Add stock to pan and bring to the boil, reduce heat to the lowest setting, place a lid on the frypan and cook for 12-15 minutes until all of the liquid has been absorbed and the rice is cooked.

    Step 3
    Stir through prawns and cook for a further 2-3 minutes until they are tender. Add a little more water if it is looking too dry. Just before serving, stir through baby spinach and garnish with spring onions.

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POSTAL ADDRESS

PO Box 1125
Lakes Entrance Victoria
Australia 3909
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