Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, fusion risotto. prawn, chorizo and broccoli topped with seaweed. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Here is how you achieve that. 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.

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

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

Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Toss the broccoli with the olive oil on a rimmed baking sheet. Add the onion and cook, stirring occasionally. In another pan, heat the stock with the tinned tomatoes.

Steps to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

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.

First make the chorizo sauce: In a small saucepan, dry fry half of the chopped onion with the chopped chorizo until the onions are translucent, chorizo-coloured and there's no fat left in the pan. Make the risotto: Heat the olive oil in a large pan and sauté the other half of the onion until. Chorizo and Prawns, a match made in heaven - this is comfort food at its best! The prawns and chorizo really are the stars of this dish, but that doesn't mean you can't make some vegetarian swaps. You can get some great vegetarian style chorizo now, so that's a simple swap and then choose a meaty vegetable like mushrooms to swap with the prawns, or tofu to keep the protein up.

So that’s going to wrap it up with this exceptional food fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!