Garlic Prawns & Chorizo Risotto
with Roasted Cherry Tomatoes
we've taken a few of our favourite things – chorizo, garlic prawns and lightly charred cherry tomatoes – and turned them into a dish distantly related to paella. it's time to pour a wine, put your feet up, and set the mood for a meal to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
1 sachet
Chilli Flakes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
3
Garlic
1
Lemon
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
risotto-style rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Snacking Tomatoes
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Halve snacking tomatoes. • Place tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
• Finely chop brown onion and garlic. • Roughly chop mild chorizo. • Pick thyme leaves. • Zest lemon to get a pinch, then cut into wedges.
• Half-fill a large saucepan with water, add thyme and a generous pinch of salt, then bring to the boil over high heat. • Cook risotto-style rice in boling water until 'al dente', 7-8 mintues. • Drain risotto.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and Nan's special seasoning, cook until fragrant, 30 seconds. • Remove pan from heat. Return risotto to pan. • Stir in Parmesan cheese, baby spinach leaves, lemon zest, a generous squeeze of lemon juice and roasted tomatoes. Season to taste. Transfer to serving plates and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.
• Finely chop parsley. • Divide chorizo risotto between bowls. Top with garlic prawns. • Sprinkle with parsley. Serve with any remaining lemon wedges. Enjoy!
