How to Make Super Quick Homemade Scallop and Prawn Risotto with Chorizo

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, scallop and prawn risotto with chorizo. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Scallop and Prawn Risotto with Chorizo is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Scallop and Prawn Risotto with Chorizo is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. 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. Get 150 grams fresh scallops
2. Prepare 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. Make ready 1 small red onion finely chopped
7. Get 25 grams butter
8. Prepare 150 grams risotto rice
9. Make ready 400 ml veg stock
10. Prepare 1 medium bunch of fresh basil chopped
11. Make ready 100 ml white wine
12. Take 1 lemon
13. Take 1 pinch salt and pepper for seasoning
14. Get 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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