Simple Chorizo Prawn Risotto For A Cozy Night In
The perfect dish to warm your heart and satisfy your cravings on a chilly evening, combining savory chorizo with fresh prawns for a rich and creamy texture.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 cup Arborio Rice Essential for creamy risotto texture.
- 150 grams Chorizo Sliced or diced.
- 200 grams Prawns Fresh or frozen, cleaned and deveined.
- 1 medium Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 4 cups Chicken or Vegetable Broth For cooking the risotto.
- 2 tablespoons Olive Oil For sautéing.
- 50 grams Parmesan Cheese Freshly grated, added at the end.
- to taste Parsley Fresh, for garnish.
Instructions
- Begin by heating a large pot over medium heat and add 2 tablespoons of olive oil. Once hot, add the finely chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant. Stir occasionally to prevent it from browning.
- Next, add the minced garlic to the pot. Sauté for an additional 1-2 minutes, allowing the garlic to become aromatic but not burnt.
- Once the garlic is fragrant, add the sliced chorizo to the pot. Cook for about 5-7 minutes, stirring frequently until the chorizo starts to brown and release its oils.
- After the chorizo has browned, add the Arborio rice to the pot. Stir the rice thoroughly, ensuring that it is coated in the flavorful oil and juices from the chorizo. Toast the rice for about 2-3 minutes.
- Gradually pour in about 1 cup of chicken or vegetable broth. Stir continuously until the liquid is mostly absorbed by the rice.
- Continue adding the broth, one cup at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is nearly cooked but still has a slight bite, add the prawns to the pot. Stir them in gently, ensuring they are evenly distributed throughout the risotto.
- Once the prawns are pink and cooked through, remove the pot from heat. Stir in the freshly grated Parmesan cheese, allowing it to melt and create a creamy sauce.
- Finally, sprinkle chopped parsley over the risotto for a touch of freshness and color. Serve the risotto warm, garnished with additional Parmesan if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth to restore its creamy consistency before serving again.