Fusion risotto. Prawn, chorizo and broccoli topped with seaweed
Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, fusion risotto. prawn, chorizo and broccoli topped with seaweed. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something which I have loved my entire life. They are fine and they look wonderful.

See great recipes for Fusion risotto. Prawn, chorizo and broccoli topped with seaweed too! I had some chorizo and half a head of broccoli to use up.

To begin with this particular recipe, we have to first prepare a few components. You can have fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
  1. Take 150 g raw prawns
  2. Get Medium diced onion
  3. Get 150 g Short grain rice
  4. Prepare Half a broccoli head cut into small florets
  5. Prepare 100 g Chorizo sliced into half cm chunks
  6. Get cube Fish stock
  7. Prepare Seasoned seaweed (available from Asian supermarkets)
  8. Get Sautee pan with lid

Emilys Home Cooked Kitchen. king prawns, chorizo cubed, frozen peas, celery finely chopped . Remove the chorizo from the pan using a slotted spoon, leaving behind the oil. Add the chorizo to the risotto and stir. Place the pan used to cook the chorizo on a high heat.

Steps to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
  1. Gently fry the sliced chorizo until crispy. Take out and put to one side.
  2. 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.
  3. Gently cook the onions in the remaining fat until soft.
  4. 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.
  5. 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.
  6. After 3 minutes return the prawns to the pan, stir and cook with lid on for another 2 minutes. Add more stock if necessary.
  7. Serve with a good sprinkling of seasoned Korean seaweed.

Stir for minute before adding the risotto rice. Stir for a minute so that the rice is coated in the oil from the chorizo and add the white wine. Let it bubble for a minute before adding the stock, one ladle at a time, stirring continually. Heat oil in a large, deep frypan with a lid. In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.

So that’s going to wrap it up for this exceptional food fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!