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)!
Author: www.theideaskitchen.com.au

Ingredients

  • 1 onion finely chopped
  • 1 clove of garlic crushed
  • 125 g chorizo sausages halved and sliced
  • 25 g butter
  • 225 g brown cap mushrooms quartered
  • 225 g risotto rice
  • 1 lemon zest and juice
  • 300 ml hot vegetable stock
  • 300 ml white wine
  • 100 g frozen peas
  • 300 g cooked and peeled prawns
  • Parsley to garnish

Instructions

  • Put the onion, garlic, butter and mushrooms in a large Pyrex® casserole dish.
  • Place on the base of the oven and cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
  • Add rice, juice and rind of the lemon, stock and wine to the mushroom mixture.
  • Cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
  • Stir risotto. Add peas and cook on STEAM 1 + LOW MICROWAVE for 8 minutes.
  • Add the prawns and cook on STEAM 1 + LOW MICROWAVE for 4 minutes.
  • Leave to stand for 2-3 minutes and garnish with a sprig of parsley to serve.