Prawn & Chorizo Risotto

• 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.