Skip to toolbar

Chorizo and Banana Prawn Risotto

Jump to Recipe Print Recipe

 

Chorizo and Banana Prawn Risotto

We've taken a few favourite ingredients such as chorizo, garlic prawns and cherry tomatoes , and turned them into a risotto that thinks its a paella.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: Modern Australian
Special Diet: Gluten-Free, Not Suitable for Coeliacs
Servings: 4 servings
Author: The Cook

Equipment

  • Medium Sized Baking Dish
  • Baking Paper
  • Baking Tray
  • Large Non-Stick Pan
  • Aluminium Foil

Ingredients

  • 2 brown onions
  • 10 cloves garlic
  • 300 g mild chorizo
  • 40 g butter
  • 2 cups arborio rice
  • 3 teaspoons vegetable stock powder
  • 4 cups water
  • 500 g cherry tomatoes, See Note 1
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 1 tablespoon olive oil
  • 500 g banana prawns, shelled and deveined, tails left on
  • 1 teaspoon chilli flakes (red pepper flakes), more or less to taste (optional)
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 60 g grated Parmesan cheese
  • 60 g baby spinach leaves

Instructions

  • Preheat the oven to 220°C/200°C fan-forced. Finely chop the onions and garlic cloves (see Note 2). Roughly chop the mild chorizo (see Note 3).
  • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and chorizo and cook for about 5 minutes until golden. Add ½ the garlic and cook for 30 seconds, until fragrant. Add the butter and arborio rice and stir to coat the rice. Pour in the water and crumble in the vegetable stock cubes. Bring up to the boil, then remove from the heat.
  • Transfer the risotto to a medium baking dish, cover tightly with aluminium foil and bake for 15 minutes. Remove the dish from the oven and stir through a splash of water. Re-cover with the foil and bake for a further 15 - 20 minutes, until the liquid has been absorbed and the rice is al dente (see Note 4).
  • While the risotto is baking, slice the cherry tomatoes in half. Pick over the thyme leaves. Place the cherry tomatoes, thyme, 2 tablespoons olive oil and a good pinch of salt and freshly ground black pepper on an oven tray lined with baking paper. Toss to coat, then roast for about 20 minutes until fragrant and lightly charred. In the meantime ; finely chop the parsley, zest one of the lemons to get a pinch of zest, then cut both lemons into wedges.
  • When the risotto has 5 minutes of cook time remaining, wipe out the frying pan and return to a medium-high heat with 1 tablespoon olive oil. Add the banana prawns and cook, tossing, until pink and starting to curl, about 3 minutes. Add the chilli flakes (red pepper flakes) (if using) and the remaining garlic and cook a further 30 seconds until fragrant. Remove the pan from the heat and add a squeeze of lemon juice, a small handful of parsley and a pinch each of salt and freshly ground black pepper.
  • Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach leaves, the remaining parsley (reserve some for garnish) and the lemon zest and stir to combine. Season to taste with salt, pepper and a squeeze of lemon. Gently fold in the roasted cherry tomatoes.
  • Divide the risotto between bowls and top with the garlic prawns. Sprinkle with the reserved parsley and serve with the remaining lemon wedges.
Rate & Comment on this this Recipe

Notes

  1. Generally speaking a punnet has 250 g of tomatoes, however, depending on where you shop it is possible to buy them loose
  2. For the garlic you can use a garlic press if available.
  3. I find that slicing the chorizo into thin 5mm slices for even cooking helps. Another quite attractive method is to take the meat out of the casing and roll them into small meatballs.
  4. In cooking, al dente describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth".
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.