0 0
Creole prawn risotto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tsp olive oil
1 small white onion, finely chopped
30g frozen diced chorizo
1 large garlic clove, crushed
1/4 tsp dried red chilli flakes
1 small orange pepper, deseeded and finely chopped
1/8 tsp celery salt
1 tsp chipotle chilli paste
175g arborio risotto rice
700ml hot fish stock
20g parmesan cheese, grated
1 x 180g pack raw king prawns, deveined
TO SERVE
Lemon wedges
Flat-leaf parsley, a few leaves picked, for garnish

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creole prawn risotto

This unconventional prawn risotto takes inspiration from a traditional jambalaya and is packed full of spice, peppers and smoky chorizo. You can easily double the recipe and use the leftovers to make arancini.

Features:
  • Spicy
  • 40 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

Share
  1. Heat the olive oil in a frying pan and sauté the onion and chorizo gently for 5-10 minutes until the onion is soft but not coloured and the chorizo has started to crisp.

  2. Add the garlic, red chilli flakes, red pepper, celery salt and chipotle chilli paste and cook for 2 minutes more, stirring often.

  3. Turn the heat up slightly and add the arborio risotto rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent.

  4. Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.

  5. Gradually add the remainder of the stock a little at a time and continue to simmer and stir. By the time the final 100ml of stock has been added, the rice should be tender with a slightly chalky bite – this should take about 15 to 20 minutes so keep tasting.

  6. The overall consistency should be loose and creamy but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

  7. To make the parmesan crisps, line a baking tray with baking parchment and drop half the grated parmesan into a small, round cookie cutter. Flatten with the back of a spoon and repeat again. Bake in a preheated oven at 200C for 6-8 minutes or until crisp and golden at the edges. Leave for 2 minutes before removing with a palette knife.

  8. To finish the risotto, add the prawns and cook for 3-4 minutes until pink and the prawns are cooked through. Season to taste and remove from the heat. Leave the risotto to sit for 2 minutes.

  9. Divide the risotto between bowls and top with a parmesan crisp. Garnish with lemon wedges and a few sprigs of parsley before serving.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Cheesy Chicken Pasta Bake
previous
Cheesy chicken pasta bake
Easy Prawn Tikka Masala with Carrot and Mint Raita
next
Easy prawn tikka masala with carrot and mint raita
Cheesy Chicken Pasta Bake
previous
Cheesy chicken pasta bake
Easy Prawn Tikka Masala with Carrot and Mint Raita
next
Easy prawn tikka masala with carrot and mint raita

Add Your Comment