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Prawn, Chorizo & Pea Risotto

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Prawn, Chorizo & Pea Risotto
With its prawn and chorizo combination and lemony flavour to give the dish a citrus spark, this summery risotto recipe is a little bit like a cheat’s paella (and it’s very easy to make in our steam combi microwave)!
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Ingredients
  1. 1 onion, finely chopped
  2. 1 clove of garlic, crushed
  3. 125 g chorizo sausages, halved and sliced
  4. 25 g butter
  5. 225 g brown cap mushrooms, quartered
  6. 225 g risotto rice
  7. 1 lemon, zest and juice
  8. 300 ml hot vegetable stock
  9. 300 ml white wine
  10. 100 g frozen peas
  11. 300 g cooked and peeled prawns
  12. Parsley, to garnish
Instructions
  1. Put the onion, garlic, butter and mushrooms in a large Pyrex® casserole dish.
  2. Place on the base of the oven and cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
  3. Add rice, juice and rind of the lemon, stock and wine to the mushroom mixture.
  4. Cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
  5. Stir risotto. Add peas and cook on STEAM 1 + LOW MICROWAVE for 8 minutes.
  6. Add the prawns and cook on STEAM 1 + LOW MICROWAVE for 4 minutes.
  7. Leave to stand for 2-3 minutes and garnish with a sprig of parsley to serve.
Notes
  1. Made using the NN-DS596B steam combination oven.
The Ideas Kitchen https://www.theideaskitchen.com.au/