Grand Garlic Prawns & Chorizo Risotto

• Finely chop brown onion and garlic. 
• Roughly chop mild chorizo. 
• Pick thyme leaves. 
• Zest lemon to get a pinch, then cut into wedges.
• Finely chop parsley.

• Half-fill a large saucepan with water, then add 
thyme and a generous pinch of salt and bring to 
the boil. 
• Cook arborio rice over high heat until ‘al dente’,  
7-8 minutes. Drain risotto.  

TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre.

• 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. Add cooked risotto and 
roast tomatoes to pan, then stir in Parmesan 
cheese, baby spinach leaves, lemon zest and a 
generous squeeze of lemon juice. 
• Season to taste with salt and pepper. Transfer to 
serving bowls 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 to taste, then toss prawns to coat.