Prawn & Chorizo Risotto

Course Main Dish
Cuisine Spanish
Servings 2 people


  • 150 g risotto rice
  • 350 ml vegetable stock
  • 50 g frozen peas
  • 50 g frozen prawns
  • 50 g chorizo peeled and chopped into 1cm cubes
  • 50 g cherry tomatoes halveed
  • 1 onion chopped
  • 1 stick celery chopped
  • 1 clove garlic chopped
  • 10 g butter
  • 25 g parmesan grated


  • Pre-heat oven to 200C/fan 180C/gas 6.
  • Melt the butter in a heavy oven proof pot, add the onions and cook for 3 minutes until softened then add the celery, garlic and chorizo and cook for another 5 minutes.
  • Add the rice and cook for 1 minute and then add the vegetable stock, put the lid on the pot and place in the oven and leave for 15 minutes.
  • Add the tomatoes and leave for 3 minutes.
  • Add the peas and prawns and leave for 2 minutes.
  • Remove from the oven, stir in the cheese and serve.


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