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Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

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We hope you got benefit from reading it, now let's go back to fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. You can cook fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

Prepare 150 g of raw prawns.
Get of Medium diced onion.
Provide 150 g of Short grain rice.
Prepare Half of a broccoli head cut into small florets.
Use 100 g of Chorizo sliced into half cm chunks.
You need cube of Fish stock.
Prepare of Seasoned seaweed (available from Asian supermarkets).
Take of Sautee pan with lid.

Steps to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

Gently fry the sliced chorizo until crispy. Take out and put to one side..
Add the prawns to the pan and cook each side for a minute or so until the flesh changes to pink. Remove and keep to one side..
Gently cook the onions in the remaining fat until soft..
Add the rice into the pan. Stir for a minute or so then add part of the fish stock. Cook the rice like you would for risotto..
Just 5 mins before the rice is ready add the broccoli and return the chorizo to the pan with lid on. Add more stock if necessary..
After 3 minutes return the prawns to the pan, stir and cook with lid on for another 2 minutes. Add more stock if necessary..
Serve with a good sprinkling of seasoned Korean seaweed..

Chorizo and Prawn Risotto. by: Kylie. It contains more starch than other types of rice and will make. Crumbed and topped with Napoli sauce, mozzarella cheese, chorizo sausage and roasted Tender risotto tossed with an authentic basil pesto, roasted strips of red peppers and topped with grilled lamb. Spaghetti pasta tossed with pan-fried shredded broccoli, semi dried tomato, Kalamata olives. The following recipe has been tested and edited by SBS Food and may differ slightly from Stir the chives, yoghurt and lemon juice through the risotto and season to taste.

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