Recipe of Super Quick Homemade Scallop and Prawn Risotto with Chorizo

Scallop and Prawn Risotto with Chorizo.

Scallop and Prawn Risotto with Chorizo

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, scallop and prawn risotto with chorizo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Scallop and Prawn Risotto with Chorizo is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Scallop and Prawn Risotto with Chorizo is something which I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Scallop and Prawn Risotto with Chorizo:

{Get 150 grams of fresh scallops.
{Prepare 175 grams of king prawns.
{Get 100 grams of chorizo cubed.
{Get 125 grams of frozen peas.
{Take 1 stick of celery finely chopped.
{Make ready 1 of small red onion finely chopped.
{Take 25 grams of butter.
{Get 150 grams of risotto rice.
{Make ready 400 ml of veg stock.
{Prepare 1 of medium bunch of fresh basil chopped.
{Prepare 100 ml of white wine.
{Prepare 1 of lemon.
{Prepare 1 pinch of salt and pepper for seasoning.
{Get 1 dash of olive oil.

Instructions to make Scallop and Prawn Risotto with Chorizo:

You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo..
Melt butter in risotto pan with a little olive oil and a dash of water over a low heat..
Add onion and celery and cook over low heat until soft..
Add rice to pan and stir gently for a minute. Then add wine..
When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock..
When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides..
While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water..
When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally..
When Chorizo is ready add to risotto with Scallops..
When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon..
Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes..
Serve with a glass or two of leftover wine. Enjoy..

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