Simple Way to Prepare Award-winning Scallop and Prawn Risotto with Chorizo

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, scallop and prawn risotto with chorizo. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Scallop and Prawn Risotto with Chorizo is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Scallop and Prawn Risotto with Chorizo is something that I have loved my entire life.

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

The ingredients needed to make Scallop and Prawn Risotto with Chorizo:

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

Instructions 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.

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