Chicken, Chorizo and King Prawn Risotto

chicken chorizo prawn risotto
00Yields1 Serving
DifficultyIntermediatePrep Time5 minsCook Time25 minsTotal Time30 mins
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Ingredients

Method

 2 tbsp olive oil
 1 onion, roughly chopped
 2 garlic, finely chopped
 1 leek, finely chopped
 ½ cup sugar snap peas, roughly chopped
 1 knob butter
 1 cup arborio rice
 2 tsp 2 tsp paprika
 700 ml chicken stock
 180 g raw king prawns
 ¼ tsp salt
 ¼ 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, naga raja and chicken. Stir for the final time.

9

Serve up onto two plates and enjoy.