Chicken, Prawn & Chorizo Risotto

Sun, 19 April 2020

Simon Delaney's Chicken, Prawn and Chorizo Risotto

 

ingredients:

3 large Red Onions, chopped

1 punnet (250g) of cherry tomatoes, on the vine, chopped

2 garlic cloves, grated

200g of Chorizo, chopped

3 large chicken fillets, sut into bite size pieces

200g of Prawns (frozen, if fresh not available)

300g of Arborio Rice

1 litre of hot Chicken Stock

1 pinch of Saffron

1 pinch of Rosemary

2 Tbsps of Rape seed oil

Handful of grated Parmesan (for garnish)

Salt & Pepper

 

method:

 1.  Pre-heat your oven to 200c

 2.  In a large roasting tray, add the red onions, tomatoes and the garlic, drizzle with the rape seed oil, and cook in the oven for 20 mins.

3.  Remove from the oven, stir to mix through, and then add the rice, stir the rice through so that the rice is coated in the oil, and then add your chicken stock, then the chicken pieces, then the chorizo. 

4.  Stir again, then add the saffron and the rosemary, and season with salt and pepper, then return to the oven for another 20 mins.

5.  Remove from the oven, stir through, then add the prawns, making sure you’ve deveined them first, stir through, and return to the oven for a final ten minutes cooking.

6.  Remove, let the mixture stand for a couple of mins, then add the grated parmesan before serving. ?