How to make prawn risotto with chorizo

5 3 votes
Article Rating

Risotto is a Italian rice dish cooked with broth until it reaches a creamy consistency. In this version I’ll explain how to make prawn risotto with chorizo but you can add any ingredients as you like. No worries 😉 my first time was not perfect… But practice makes perfect.

Risotto in Italy is normally a first course served before the main course.

Before you start cooking risotto I recommend to read this very useful article that explains how to avoid mistakes.


Just like sushi, risotto needs to retain its sticky consistency. Washing the rice strips off the starch that’s the key element to maintaining that classic creamy texture.

  • The best chocolate cupcakes recipe.
    5 8 votes Article Rating The best chocolate cupcake recipe. Over a cup of tea or coffee with friends this chocolate cupcakes do not need…
  • Salted caramel sauce recipe
    5 3 votes Article Rating A homemade salted caramel sauce recipe made of caramelised sugar, butter and cream. The perfect addition to ice cream, pancakes,…
  • PIZZA a simple recipe
    5 3 votes Article Rating This is a simple recipe for pizza with just few ingredients. Sometimes everyone is eager for pizza! Instead of ordering…

You might also like:

Prawn and harissa spaghetti

Shrimp curry with rice and cucumber salad

Teriyaki salmon with mango and avocado


  • 1 tsp olive oil
  • 3 tablespoons of butter
  • 80 ml of white wine
  • 100 grams chorizo, peeled and diced
  • 1 onion, chopped
  • 350 grams risotto rice
  • 400 grams can cherry tomatoes
  • 1 litre hot vegetable stock
  • 200 grams raw king prawns

How to make it

  1. Pour 2 tablespoons of olive oil into a wide pot or deep frying pan, add the diced onion and garlic.  Sauté for about 5 minutes, stir occasionally.
  2. Add the chorizo and stir until you can really smell the smoky paprika of the meat.
  3. Add rice, a tablespoon of butter, mix and fry for one minute over medium heat.
  4. Pour in the wine and cook for 2 minutes until it evaporates completely.  Then add half a cup of hot broth and simmer the risotto until all the liquid is absorbed by the rice.  In the meantime, stir it every now and then.
  5. Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful.
  6. Cook for about 17 minutes, until the rice is almost cooked (still al dente inside). It is not necessary to use up all the stock.
  7. When it’s all absorbed gently stir in the cherry tomatoes, raw king prawns and dill and continue stirring until the prawns turn pink.
  8. Turn off the heat and grind over some black pepper, cover and leave it to add more richness to the dish.
  9. Serve warm with fresh dill, enjoy!

5 3 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

Stay tuned with the latest news...

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Chocolate and Kate will use the information you provide on this form to be in touch with you and to provide updates and marketing.
%d bloggers like this: