A Chorizo and Prawn Risotto Recipe.

Ingredients (for one hungry person or two small portions):

• 70g Arborio (risotto) rice.
• 8cm piece of cooking Chorizo sausage.
• 12 prawns.
• 500ml vegetable stock.
• 1 small onion.
• 1 chilli.
• Tomato puree.
• Frozen peas.
• Quarter green pepper.
• Sea salt.
• Butter.
• Olive Oil.
• Glass of red wine (optional.)
• Parmesan cheese (optional.)

Method:

Add the stock to a saucepan and heat until hot but not boiling. Keep it hot on a low heat.

Add butter and olive oil to a medium sized frying pan. Heat until the butter melts. Add the chopped onion, chopped chilli and the thinly sliced Chorizo. Fry gently for 8 minutes and add the rice. Toast the rice for 2 minutes and then add a couple of ladles of stock until it covers the ingredients. Add the red wine (optional) and a good squeeze of tomato puree. Stir well and simmer gently for 5 minutes. As the rice absorbs the stock, add more to keep the mixture wet so it doesn’t burn. Add the chopped pepper and continue cooking for another 5 minutes, adding stock as necessary. Add a handful of frozen peas and cook for another 3 minutes. Finally, add the prawns and cook until the prawns are pink. The final consistency of the risotto should be thick and runny. Check the seasoning; add a knob of butter and some grated Parmesan (optional.)