How to Prepare Delicious Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed. See great recipes for Fusion risotto. Prawn, chorizo and broccoli topped with seaweed too! I saw a bag of prawns and thought they looked good.

See great recipes for Loaded Poppadoms / Poppadum Nachos topped with chilli and herbs 🌿🌱 too!. I had some chorizo and half a head. See great recipes for Chicken Chow Mein with Whole wheat noodles 🍜 🥢 too! You can cook Fusion risotto. Prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

1. It's 150 g of raw prawns.
2. Prepare of Medium diced onion.
3. You need 150 g of Short grain rice.
4. You need Half of a broccoli head cut into small florets.
5. Prepare 100 g of Chorizo sliced into half cm chunks.
6. It's cube of Fish stock.
7. You need of Seasoned seaweed (available from Asian supermarkets).
8. Prepare of Sautee pan with lid.

This super easy gnocchi dish is so quick to make but is super flavourful with smoked paprika and small nuggets of chorizo. #gnocchi #chorizo #prawns #shrimp #garlic #smokedpaprika #stayhome #lunch #dinner Shutzkitchen. Remove the chorizo from the pan using a slotted spoon, leaving behind the oil. Add the chorizo to the risotto and stir. Place the pan used to cook the chorizo on a high heat.

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed step by step

1. Gently fry the sliced chorizo until crispy. Take out and put to one side..
2. Add the prawns to the pan and cook each side for a minute or so until the flesh changes to pink. Remove and keep to one side..
3. Gently cook the onions in the remaining fat until soft..
4. Add the rice into the pan. Stir for a minute or so then add part of the fish stock. Cook the rice like you would for risotto..
5. Just 5 mins before the rice is ready add the broccoli and return the chorizo to the pan with lid on. Add more stock if necessary..
6. After 3 minutes return the prawns to the pan, stir and cook with lid on for another 2 minutes. Add more stock if necessary..
7. Serve with a good sprinkling of seasoned Korean seaweed..

Heat oil in a large, deep frypan with a lid. Stir for minute before adding the risotto rice. Stir for a minute so that the rice is coated in the oil from the chorizo and add the white wine. Let it bubble for a minute before adding the stock, one ladle at a time, stirring continually. For a really special risotto recipe that's full of meaty and fishy flavours give this seafood and chorizo dish a go.