Scallop and Prawn Risotto with Chorizo
Scallop and Prawn Risotto with Chorizo

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, scallop and prawn risotto with chorizo. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

A pan for your stock and a frying pan for the Scallops and Chorizo. Melt butter in risotto pan with a little olive oil and a dash of water over a low heat. Add onion and celery and cook over low heat until soft. Add rice to pan and stir gently for a minute.

Scallop and Prawn Risotto with Chorizo is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Scallop and Prawn Risotto with Chorizo is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Scallop and Prawn Risotto with Chorizo:
  1. Make ready 150 grams fresh scallops
  2. Make ready 175 grams king prawns
  3. Prepare 100 grams chorizo cubed
  4. Prepare 125 grams frozen peas
  5. Take 1 stick celery finely chopped
  6. Make ready 1 small red onion finely chopped
  7. Get 25 grams butter
  8. Prepare 150 grams risotto rice
  9. Take 400 ml veg stock
  10. Take 1 medium bunch of fresh basil chopped
  11. Make ready 100 ml white wine
  12. Get 1 lemon
  13. Make ready 1 pinch salt and pepper for seasoning
  14. Make ready 1 dash olive oil

Most men and women think nothing of mistreating their bodies today and fixing them with a pill later. Add these to the risotto and sprinkle with chopped chives and basil. Remove chorizo and fry scallops quickly in the same pan. Discard thyme stalks from risotto and gently stir cauliflower, chorizo and scallops through.

Steps to make Scallop and Prawn Risotto with Chorizo:
  1. You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo.
  2. Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.
  3. Add onion and celery and cook over low heat until soft.
  4. Add rice to pan and stir gently for a minute. Then add wine.
  5. When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock.
  6. When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides.
  7. While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.
  8. When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.
  9. When Chorizo is ready add to risotto with Scallops.
  10. When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon.
  11. Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.
  12. Serve with a glass or two of leftover wine. Enjoy.

Remove chorizo and fry scallops quickly in the same pan. Discard thyme stalks from risotto and gently stir cauliflower, chorizo and scallops through. Warm the olive oil in a frying pan over a medium heat. Pour in the wine and let the alcohol evaporate. Season the scallops with salt and pepper and add them to the skillet.

So that’s going to wrap this up for this special food scallop and prawn risotto with chorizo recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!