Chicken, Chorizo and King Prawn Risotto

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



 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

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.


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


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.


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.


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


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.


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.


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


Serve up onto two plates and enjoy.