Prawn, Chorizo & Pea Risotto

Name: Prawn, Chorizo & Pea Risotto
Ingredients: 1 onion (finely chopped); 1 clove of garlic (crushed); 125 g chorizo sausages (halved and sliced); 25 g butter; 225 g brown cap mushrooms (quartered); 225 g risotto rice; 1 lemon (zest and juice); 300 ml hot vegetable stock; 300 ml white wine; 100 g frozen peas; 300 g cooked and peeled prawns; Parsley (to garnish)

Microwave OvenRecipes

The Ideas Kitchen, January 17, 2018

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Prawn, Chorizo & Pea Risotto

With its prawn and chorizo combination and lemony flavour to give the dish a citrus spark, this summery risotto recipe is a little bit like a cheat’s paella (and it’s very easy to make in our steam combi microwave)!

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Servings:

Author: www.theideaskitchen.com.au

Ingredients

1 onion finely chopped
1 clove of garlic crushed
125 g chorizo sausages halved and sliced
25 g butter
225 g brown cap mushrooms quartered
225 g risotto rice
1 lemon zest and juice
300 ml hot vegetable stock
300 ml white wine
100 g frozen peas
300 g cooked and peeled prawns
Parsley to garnish

Instructions

Put the onion, garlic, butter and mushrooms in a large Pyrex® casserole dish.
Place on the base of the oven and cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
Add rice, juice and rind of the lemon, stock and wine to the mushroom mixture.
Cook on STEAM 1 + LOW MICROWAVE for 10 minutes.
Stir risotto. Add peas and cook on STEAM 1 + LOW MICROWAVE for 8 minutes.
Add the prawns and cook on STEAM 1 + LOW MICROWAVE for 4 minutes.
Leave to stand for 2-3 minutes and garnish with a sprig of parsley to serve.