Sorry about the soft hue over the picture, I think it must have been the steam but looks a bit like some sort of sultry porno food picture! …..umm…anyway….
I’ve gone a bit mad on Chorizo recently, every time I go shopping Chorizo is on my list and it always ends up in some kind of Prawny Chorizo stylie concoction. The kids both love Chorizo too so it’s a winner, although with this particular dish didn’t bother giving to them since Boo’s new found hatred of Prawns (she used to love them! I can’t help feeling it’s my fault for giving her too many Chorizo and Prawn combinations) and Bears disgust at being served up Sweet Potato – no idea where that came from?! I didn’t think this one would go down too well. So this was just for the grown ups in our house, although some would argue there actually aren’t any! 🙂
- 1 Chorizo sausage – halved and sliced
- 1 cup peeled Prawns (cooked/frozen/uncooked – whatever your preference)
- 1 Sweet Potato – chopped into small chunks
- half an Onion – finely chopped
- 3 cloves Garlic – crushed
- 1 glass rose wine
- 1 teaspoon Paprika
- 1 cup frozen Peas
- 1 cup of Risotto rice
- 1.5 ltr chicken stock
- a good handful of parmesan cheese
- knob of butter
- Salt and Pepper
- Heat your oven to 180 degrees
- Plonk a knob of butter in a pan big enough to hold the risotto and fry off the chopped onion and garlic, add into the pan the rice and coat all over with the garlicy oniony mixture until the rice goes a bit see through
- Boil a kettle and make your chicken stock, one or two ladles at a time pour into the pan, along with the glass of rose wine, and keep stirring (if you stir vigorously throughout you will release more starch so the risotto will be creamier)
- Cut up the Sweet Potato into chunks and drizzle with olive oil, sea salt and black pepper. Pop in the oven for about 20 mins – hopefully the time it takes for the Risotto to cook.
- Meanwhile, while the rice is cooking, chop up the chorizo and put with another knob of butter in a separate frying pan, fry for a few minutes until the butter turns orange and the chorizo becomes harder in texture.
- Keep adding and stirring that risotto rice. Add in half the parmesan cheese, paprika and salt and pepper to taste (I like to put LOADS of pepper in)
- Add in the chorizo along with the butter it was cooked in and if you have frozen prawns, put them in now too
- Keep stirring and tasting the rice until almost done, add the peas, and if you have fresh prawns, cooked or uncooked, this is when you would add them followed by the rest of the parmesan.
- Take the sweet potato out of the oven and stir through the risotto.Check the prawns and rice before dishing up.
- I grated a bit more Parmesan on top too, can never have too much Parmesan!
- Eat. Yumski.