Prawn & Chorizo Risotto

Name: Prawn & Chorizo Risotto
Cuisine: South African
Ingredients: 300 g cherry Tomatoes; 45 ml Olive Oil; 2 Onions, peeled and diced; 1 Red Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 300 g Chorizo, sliced and halved; 2.5 ml Chilli Flakes; 400 g Risotto Rice; 250 ml white Wine; 1000 ml Chicken Stock; 500 ml Fish Stock; 2 pinches Saffron (infused in 30 ml warm water); 1 kg King Prawn Tails; Freshly ground Black Pepper; 10 g Coriander (finely chopped) ➕️ a few leaves for garnish; 1 Lemon, cut in wedges

Sean Strydom @Sean_Strydom

Port Elizabeth

Prawn & Chorizo Risotto

Sean Strydom @Sean_Strydom

Saved

Ingredients

300 gcherry Tomatoes
45 mlOlive Oil
2Onions, peeled and diced
1Red Bell Pepper, diced
1Yellow Bell Pepper, diced
300 gChorizo, sliced and halved
2.5 mlChilli Flakes
400 gRisotto Rice
250 mlwhite Wine
1000 mlChicken Stock
500 mlFish Stock
2 pinchesSaffron (infused in 30 ml warm water)
1 kgKing Prawn Tails
Freshly ground Black Pepper
10 gCoriander (finely chopped) ➕️ a few leaves for garnish
1Lemon, cut in wedges

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Steps

1

Preheat oven to 200°C. Place cherry Tomatoes on a roasting tray and drizzle with 15 ml Olive Oil, roast for 35 minutes until skin start to blacken and split.
2

Heat 30 ml oil in a large pan and add the onions and peppers. Cook on low heat until softened.
3

Combine Stock and leave simmering on medium low heat.
4

Add the Chorizo and stir till the oil turned a rich orange colour.
5

Add Chillie flakes. Turn up the heat and add the Risotto. Cook till Rice starts going opaque.
6

Add the Wine and stir (pour a glass for yourself if you please). Add the Stock 1 spoonful at a time, stirring gently till Risotto is cooked.
7

Add the Saffron and the water it was in. Gently stir in the Tomatoes, Prawns, and Coriander.
8

Turn off the heat and grind over the black pepper. Close the lid and allow to steam for a few minutes.
9

Serve warm with fresh Coriander leaves and Lemon wedges.