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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fusion risotto. prawn, chorizo and broccoli topped with seaweed. One of my favorites food recipes. For mine, I am going to make it a little 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 current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something which I have loved my entire life.

Impress your family and friends with a true. Chef Sunny shows us how to prepare one of his favorite dish. Grilled Prawns with Chorizo and Risotto. Garlic Linguine Pasta with Shrimp or Prawns.

To get started with this recipe, we must prepare a few components. You can cook fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you can achieve that.

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

This spicy risotto owes its mild heat to the chorizo sausage and a beautiful seafood flavour thanks to the juicy prawns. Add a little more water if it is looking too dry. Just before serving, stir through coriander. Notes: Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles.

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.

Just before serving, stir through coriander. Notes: Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it's fresh, you will need to remove the casing before cooking it. They can be found at most supermarkets. A vibrant, flavoursome risotto with chorizo and artichoke from BBC Good Food.

So that’s going to wrap this up for this special food fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!