Prawn and chorizo risotto

Ingredients

20ml (1 tbsp) olive oil
1 brown onion, diced
2 cloves garlic, diced
1 chorizo sausage, diced
2 cups arborio rice
125ml (1/2 cup) white wine
400g tin chopped tomatoes
750ml (3 cups) fish stock
150g green prawns, peeled, deveined, heads removed
coriander, to serve

Method

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.

Fill the tomato tin with water and add to the mix along with the stock. 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.

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 coriander.

Serving Suggestions

Note

You can buy fish stock in cartons from the supermarket.
Good quality frozen prawns are fine. I like to keep some in the freezer for just this type of easy midweek meal. Paired with the spicy chorizo, they add some excitement to the dish, and can be thrown in at the last minute to cook through.

Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.