Chicken, prawn and chorizo risotto
Summary
let’s talk comfort food! If there’s a dish that screams “hug in a bowl”, it’s our Chicken, prawn and chorizo risotto. This plate is all about those rich, cozy vibes that make you wanna eat in your PJs. Let’s dive into the fun of cooking this!
Ingredients for Chicken, prawn and chorizo risotto
- Chicken: Couple of breasts, diced (round about 200g [7 oz-ish])
- Prawns: Let’s say 10 big ones, peeled and cleaned (about 150g [a little over 5 oz])
- Chorizo: Roughly 100g (3.5 oz), sliced nice and thin
- Arborio Rice: A good cupful (190g or thereabouts [6.7 oz])
- Onion: One decent-sized one, all chopped up
- Garlic cloves: Two should do it, minced
- Chicken stock: About 4 cups (or a 950ml bottle)
- Olive oil: Couple of tablespoons (30ml if we’re being precise)
- Butter: Another couple of tablespoons (30g give or take)
- Parmesan cheese: Let’s go for 50g (1.8 oz), all grated
- Parsley: A small bunch, chopped up for the finishing touch
- Salt & Pepper: Whatever feels right for you!
Time to whip up: Roughly 45 minutes
Serves: A cozy dinner for 4
Nutritional Facts per Serving
- Calories: 520
- Protein: 28g
- Carbs: 65g
- Fat: 16g
- Sat Fat: 5g
- Cholesterol: 95mg
- Sodium: 820mg
- Fiber: 2g
- Sugar: 3g
Let’s Get Cooking
- Warm up that olive oil in your fave deep pan on a medium flame.
- Toss in the chicken bits. Cook ‘em till they’re looking golden.
- Slide in those chorizo slices, give it a couple of minutes.
- Scoot the meat over, and in the same pan, get those onions sizzling till they’re see-through.
- Pop in the garlic, wait a minute.
- Arborio rice, in it goes. Mix till it’s all shiny with oil.
- Here comes the fun part: slowly add the chicken stock, bit by bit. Let the rice soak it up each time.
- Midway, those prawns jump in.
- Keep stirring occasionally till the rice feels just right – creamy and soft but with a little bite.
- Turn the heat off, fold in butter and cheese. Add your salt and pepper.
- Let it breathe for a minute or two.
tips
- Warm stock’s the trick for a perfect risotto.
- Feelin’ fancy? Extra butter or a dab of cream does wonders.
- Veggies like peas or bell peppers? Totally your call.
- Spice it up a tad with some smoked paprika, why not?
Serving It Up
- Grab your warm plates, and spoon in the risotto goodness.
- Add a touch of parsley and a hint more parmesan.
- A crisp salad on the side? Yes, please! Maybe even some garlic bread.
- For drinks, a chilled iced tea or zesty lemonade.
Man, this Chicken, prawn and chorizo risotto is what dinner dreams are made of! Whether it’s a weeknight treat or for guests, it’s gonna be a hit. So, put on your chef hat and enjoy the ride!
FAQS
1. What kind of rice should I use for Chicken, prawn and chorizo risotto?
Arborio rice is the most commonly used rice for risotto due to its high starch content, which gives the dish its creamy texture.
2. Can I replace chorizo with another type of sausage?
Yes, you can replace chorizo with another sausage of your choice, though it will slightly alter the flavor profile of the dish.
3. I’m allergic to prawns. Can I exclude them or substitute them with something else?
Absolutely. If you’re allergic to prawns, you can either exclude them or replace them with another protein like scallops or mussels.
4. How do I know when my risotto is done cooking?
Risotto is done when the rice grains are al dente, meaning they should be tender but still have a bite to them. The overall consistency should be creamy.
5. Why is my risotto turning out too dry?
If your risotto is too dry, it might not have enough liquid. Remember to add chicken stock gradually and allow the rice to absorb it fully before adding more.
6. Can I prepare Chicken, prawn and chorizo risotto in advance?
Yes, you can prepare the risotto in advance. However, risotto tastes best when served immediately. If you need to reheat it, you might need to add a bit more stock to regain its creamy consistency.
7. Is it necessary to constantly stir the risotto while cooking?
Stirring frequently is important to prevent the rice from sticking to the bottom of the pan and to help release the starches, ensuring a creamy texture.
8. Can I use vegetable stock instead of chicken stock?
Certainly! Vegetable stock is a great alternative if you prefer a lighter taste or are serving vegetarians.
9. How can I add more flavor to my risotto?
Using a high-quality chicken stock, fresh herbs, and ensuring the seasonings are well-balanced can greatly enhance the flavor. You can also experiment with adding vegetables or spices of your choice.
10. What’s the best way to serve Chicken, prawn and chorizo risotto?
Serve risotto on warm plates, garnished with fresh parsley or grated parmesan. Pairing it with a light salad or garlic bread can make for a more rounded meal.
CHICKEN, PRAWN AND CHORIZO RISOTTO
Nutritions
Ingredients
- Chicken: Couple of breasts diced (round about 200g [7 oz-ish])
- Prawns: Let’s say 10 big ones peeled and cleaned (about 150g [a little over 5 oz])
- Chorizo: Roughly 100g 3.5 oz, sliced nice and thin
- Arborio Rice: A good cupful 190g or thereabouts [6.7 oz]
- Onion: One decent-sized one all chopped up
- Garlic cloves: Two should do it minced
- Chicken stock: About 4 cups or a 950ml bottle
- Olive oil: Couple of tablespoons 30ml if we’re being precise
- Butter: Another couple of tablespoons 30g give or take
- Parmesan cheese: Let’s go for 50g 1.8 oz, all grated
- Parsley: A small bunch chopped up for the finishing touch
- Salt & Pepper: Whatever feels right for you!
Instructions
- Warm up that olive oil in your fave deep pan on a medium flame.
- Toss in the chicken bits. Cook ‘em till they’re looking golden.
- Slide in those chorizo slices, give it a couple of minutes.
- Scoot the meat over, and in the same pan, get those onions sizzling till they’re see-through.
- Pop in the garlic, wait a minute.
- Arborio rice, in it goes. Mix till it’s all shiny with oil.
- Here comes the fun part: slowly add the chicken stock, bit by bit. Let the rice soak it up each time.
- Midway, those prawns jump in.
- Keep stirring occasionally till the rice feels just right – creamy and soft but with a little bite.
- Turn the heat off, fold in butter and cheese. Add your salt and pepper.
- Let it breathe for a minute or two.
Notes
TIPS Warm stock’s the trick for a perfect risotto. Extra butter or a dab of cream does wonders. Veggies like peas or bell peppers? Totally your call. Spice it up a tad with some smoked paprika, why not? SERVING IT UP Grab your warm plates, and spoon in the risotto goodness. Add a touch of parsley and a hint more parmesan. A crisp salad on the side? Yes, please! Maybe even some garlic bread.
For drinks, a chilled iced tea or zesty lemonade.
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