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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
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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.
