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Ingredient
Scallop and Prawn Risotto with Chorizo
Introduce
Ingredient
Food ration :
2 servings
150 grams
fresh scallops
175 grams
king prawns
100 grams
chorizo cubed
125 grams
frozen peas
1 stick
celery finely chopped
25 grams
butter
150 grams
risotto rice
400 ml
veg stock
100 ml
white wine
1
lemon
1 pinch
salt and pepper for seasoning
1 dash
olive oil
Cooking instructions
* Step 1
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.
* Step 2
Melt butter in risotto pan with a little olive oil and a dash of water over a low heat.
* Step 3
Add onion and celery and cook over low heat until soft.
* Step 4
Add rice to pan and stir gently for a minute. Then add wine.
* Step 5
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.
* Step 6
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.
* Step 7
While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water.
* Step 8
When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally.
* Step 9
When Chorizo is ready add to risotto with Scallops.
* Step 10
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.
* Step 11
Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes.
* Step 12
Serve with a glass or two of leftover wine. Enjoy.
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