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Serves
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Ingredients
  • 240 g Risotto Rice
  • 800 ml Chicken or Fish Stock
  • A few fronds of Saffron
  • 1 Sweet Onion, diced
  • 4 Garlic Cloves, crushed
  • 175 ml Dry White Wine
  • ½ A ring of Chorizo, chopped into 2cm cubes
  • 225 g Raw King Prawns, thawed if frozen
  • 100 g Pecorino Cheese, grated
  • A knob of butter
  • Oil for frying
  • 1 tsp Ground Black Pepper
  • 200 g Spinach
  • Handful of Parsley, for garnish
  • 1 tbsp Lemon Juice
  • Extra Virgin Olive Oil, for drizzling
Saffron Prawn and Chorizo Risotto Saffron Prawn and Chorizo Risotto

Saffron Prawn and Chorizo Risotto

Sunshine in a bowl! This risotto gets its beautiful colour from a few fronds of saffron which is infused into the stock. Paired with prawns and Smokey chorizo, you can’t go wrong...giving you all the summer feels!

Prep 10 minutes
Total 30 minutes
  1. Begin by pouring the stock into a saucepan and add the saffron fronds; give it a stir to release the colour from the saffron and set on a low heat to keep warm whilst you begin cooking the rest.
  2. In a separate wide frying pan, add a tablespoon of oil and begin frying the onion on a medium heat until softened and fragrant - around 4mins. Then add in the chopped chorizo and cook for a further 3mins until the oils from the meat have been released. Then add the garlic and cook for another 2mins.
  3. Pour in the risotto rice and stir well to make sure each grain is coated in the oils. When the bottom of the pan starts to feel dry, pour in the white wine - this will help to deglaze and scrape those extra bits of flavour from the base of the pan.
  4. Cook off the alcohol for around 5mins then you can begin adding a ladleful of the warm stock; make sure you are constantly stirring and only add your next ladle when you feel the rice has absorbed the majority of the last lot. Continue to do this until you have used up all of the saffron infused stock. You will see the rice begin to turn a lovely golden yellow colour and plump up from absorbing the stock! Add the salt and pepper at this stage.
  5. 5mins before you feel the risotto is almost cooked, add in the spinach and prawns. Stir through so the spinach wilts and the prawns will begin to turn a lovely pink colour. When the prawns are completely pink, turn the heat down to low and add in the lemon juice, knob of butter and the grated pecorino cheese. Stir well to melt the butter and cheese - the butter will give the risotto a gorgeously glossy finish.
  6. Turn the heat off and place a lid on, allow to sit for 5mins before serving; allowing it to rest in its residual heat will make the risotto lovely and creamy.
  7. Serve generously into shallow bowls and garnish with the chopped parsley and a drizzle of extra virgin olive oil, or truffle if you’re feeling fancy! Grab a spoon and dig in!
Saffron Prawn and Chorizo Risotto Saffron Prawn and Chorizo Risotto

Saffron Prawn and Chorizo Risotto

Sunshine in a bowl! This risotto gets its beautiful colour from a few fronds of saffron which is infused into the stock. Paired with prawns and Smokey chorizo, you can’t go wrong...giving you all the summer feels!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 240 g Risotto Rice
  • 800 ml Chicken or Fish Stock
  • A few fronds of Saffron
  • 1 Sweet Onion, diced
  • 4 Garlic Cloves, crushed
  • 175 ml Dry White Wine
  • ½ A ring of Chorizo, chopped into 2cm cubes
  • 225 g Raw King Prawns, thawed if frozen
  • 100 g Pecorino Cheese, grated
  • A knob of butter
  • Oil for frying
  • 1 tsp Ground Black Pepper
  • 200 g Spinach
  • Handful of Parsley, for garnish
  • 1 tbsp Lemon Juice
  • Extra Virgin Olive Oil, for drizzling

  1. Begin by pouring the stock into a saucepan and add the saffron fronds; give it a stir to release the colour from the saffron and set on a low heat to keep warm whilst you begin cooking the rest.
  2. In a separate wide frying pan, add a tablespoon of oil and begin frying the onion on a medium heat until softened and fragrant - around 4mins. Then add in the chopped chorizo and cook for a further 3mins until the oils from the meat have been released. Then add the garlic and cook for another 2mins.
  3. Pour in the risotto rice and stir well to make sure each grain is coated in the oils. When the bottom of the pan starts to feel dry, pour in the white wine - this will help to deglaze and scrape those extra bits of flavour from the base of the pan.
  4. Cook off the alcohol for around 5mins then you can begin adding a ladleful of the warm stock; make sure you are constantly stirring and only add your next ladle when you feel the rice has absorbed the majority of the last lot. Continue to do this until you have used up all of the saffron infused stock. You will see the rice begin to turn a lovely golden yellow colour and plump up from absorbing the stock! Add the salt and pepper at this stage.
  5. 5mins before you feel the risotto is almost cooked, add in the spinach and prawns. Stir through so the spinach wilts and the prawns will begin to turn a lovely pink colour. When the prawns are completely pink, turn the heat down to low and add in the lemon juice, knob of butter and the grated pecorino cheese. Stir well to melt the butter and cheese - the butter will give the risotto a gorgeously glossy finish.
  6. Turn the heat off and place a lid on, allow to sit for 5mins before serving; allowing it to rest in its residual heat will make the risotto lovely and creamy.
  7. Serve generously into shallow bowls and garnish with the chopped parsley and a drizzle of extra virgin olive oil, or truffle if you’re feeling fancy! Grab a spoon and dig in!