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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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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.
Notes
Made using the
NN-DS596B steam combination oven
.