Oven-Baked Prawn & Chorizo Risotto

• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook chorizo, capsicum and 
onion, stirring, until golden, 5-6 minutes.
• Reduce heat to medium-high, then add 
risotto-style rice, paprika spice blend and half 
the garlic, stirring until fragrant, 1-2 minutes. 
• Add the water and stock concentrate and bring 
to the boil, then remove from heat.

• Transfer risotto to a baking dish. 
• Cover tightly with foil and bake until liquid is 
absorbed and rice is ‘al dente’, 24-28 minutes.

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

• Meanwhile, in a second large frying pan, heat a 
drizzle of olive oil over medium-high heat.
• Cook peeled prawns, half the butter and the 
remaining garlic, tossing, until pink and starting 
to curl up, 3-4 minutes.
• Remove from heat, then add a good squeeze of 
lemon juice. Season with salt and pepper. 

• Stir parsley and the remaining butter through 
the risotto. Add a splash of water to loosen the 
risotto if needed. Season to taste.
• In a large bowl, combine spinach & rocket mix, 
apple and a drizzle of olive oil. Season to taste.