Reference to Producing Tasty Fusion risotto. Prawn, chorizo and broccoli topped with seaweed
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To make an unforgettable Fusion risotto. Prawn, chorizo and broccoli topped with seaweed, here are the ingridients required:
- You need 150 g of raw prawns.
- Prepare of Medium diced onion.
- Prepare 150 g of Short grain rice.
- Take Half of a broccoli head cut into small florets.
- Get 100 g of Chorizo sliced into half cm chunks.
- Provide cube of Fish stock.
- Get of Seasoned seaweed (available from Asian supermarkets).
- Get of Sautee pan with lid.
After readying the materials, next you are ready to make your 5-star Fusion risotto. Prawn, chorizo and broccoli topped with seaweed by following the procedures on this section:
- 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..
It contains more starch than other types of rice and will make. 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. Divide between bowls and top with scallops. Try our easy to follow prawn risotto recipe. Heat half the oil in a large pan and cook prawns over medium-high heat until they have changed colour.
Recipe : Fusion risotto. Prawn, chorizo and broccoli topped with seaweed
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