Chicken, Chorizo and King Prawn Risotto

chicken chorizo prawn chilli risotto
chicken chorizo prawn chilli risotto
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Yields1 Serving
DifficultyIntermediatePrep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

Method

 2 Tbsp olive oil
 1 large onion, roughly chopped
 2 cloves garlic, finely chopped
 1 leek, finely shredded
 1/2 cup mange tout, roughly chopped
 1 knob butter
 1 cup arborio rice
 2 tsp paprika
 700 ml chicken stock
 125 g raw king prawns
 50 g chorizo finely sliced
 2 tsp pipers potion
 1/4 tsp malden sea salt
 1/4 tsp ground black pepper
 1 cup parmesan cheese, finely grated
1

Add the oil to a saute pan, once hot add the onion, garlic, leek and mange tout. Cook over a medium heat until the onion starts to turn golden brown.

2

Put the butter into the pan, once melted add the rice and stir constantly.

3

Warm your stock in a separate stock pot, this way when adding to the risotto you won't be cooling it down and waiting for the pan to come back to a decent temperature.

4

Once the white wine has evaporated and you're still stirring add a ladle full of the stock. Put the paprika int he pan at this point.

5

Stir, evaporate, stir, evaporate until you have used up all of the stock or 20 Minutes has elapsed.

6

Add the prawns to the risotto and stir in. After 1 Minutes add the grated parmesan cheese, briefly stir in and then cover and remove from the heat.

7

Heat a frying pan and fry the chorizo until the oil starts to leach out. Add the chicken to the frying pan and fry for 3 Minutes over a medium heat.

8

Remove the lid from the risotto, season, now add the chorizo, chicken and pipers potion. Stir for the final time.

9

Serve up onto two plates and enjoy.

Ingredients

 2 Tbsp olive oil
 1 large onion, roughly chopped
 2 cloves garlic, finely chopped
 1 leek, finely shredded
 1/2 cup mange tout, roughly chopped
 1 knob butter
 1 cup arborio rice
 2 tsp paprika
 700 ml chicken stock
 125 g raw king prawns
 50 g chorizo finely sliced
 2 tsp pipers potion
 1/4 tsp malden sea salt
 1/4 tsp ground black pepper
 1 cup parmesan cheese, finely grated

Directions

1

Add the oil to a saute pan, once hot add the onion, garlic, leek and mange tout. Cook over a medium heat until the onion starts to turn golden brown.

2

Put the butter into the pan, once melted add the rice and stir constantly.

3

Warm your stock in a separate stock pot, this way when adding to the risotto you won't be cooling it down and waiting for the pan to come back to a decent temperature.

4

Once the white wine has evaporated and you're still stirring add a ladle full of the stock. Put the paprika int he pan at this point.

5

Stir, evaporate, stir, evaporate until you have used up all of the stock or 20 Minutes has elapsed.

6

Add the prawns to the risotto and stir in. After 1 Minutes add the grated parmesan cheese, briefly stir in and then cover and remove from the heat.

7

Heat a frying pan and fry the chorizo until the oil starts to leach out. Add the chicken to the frying pan and fry for 3 Minutes over a medium heat.

8

Remove the lid from the risotto, season, now add the chorizo, chicken and pipers potion. Stir for the final time.

9

Serve up onto two plates and enjoy.

Chicken, Chorizo and King Prawn Risotto

6 thoughts on “Chicken, Chorizo and King Prawn Risotto

  1. whatis pipers potion

    1. Unfortunately a recently discontinued product. It was a pickled chilli product. Taken out of service as not a very popular line.

  2. I want to try making this but have two questions. You say 2 paprica. Does that mean two teaspoons? I’m not sure. Also, is it just chicken stock you use or do you use meat as well, as I can’t see any meat in there. Many thanks in advance.

    1. Apologies for the delay, we have updated the recipe accordingly and hope you have the chance to give it a try sometime soon.

  3. I can’t see the White Wine or amount to be used in the list of ingredients. Or have I missed it somehow?

    1. Thank you for your keen eye! We’ve corrected the recipe now, hope you enjoy making it. We’d love to see a photo when you’re done!

Comments are closed.