CHICKEN, PRAWN AND CHORIZO RISOTTO
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!
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Nutritions
Nutrition Facts
CHICKEN, PRAWN AND CHORIZO RISOTTO
Amount per Serving
Calories
520
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Cholesterol
95
mg
32
%
Sodium
820
mg
36
%
Carbohydrates
65
g
22
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
