Recipe: Perfect Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed. Risottos don't have to be purely Italian in flavor. Use an Italian technique to create a fusion dish of international flavors with this black rice risotto! This Prawn Risotto recipe from Delish.com will hit the spot.

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. You can have Fusion risotto. Prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook it.

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

1. You need 150 g of raw prawns.
2. You need of Medium diced onion.
3. It's 150 g of Short grain rice.
4. It's Half of a broccoli head cut into small florets.
5. You need 100 g of Chorizo sliced into half cm chunks.
6. Prepare cube of Fish stock.
7. It's of Seasoned seaweed (available from Asian supermarkets).
8. Prepare of Sautee pan with lid.

You can eat it on its own, top it on a simple pasta tossed in olive oil and garlic, or even a simple risotto. The following recipe has been tested and edited by SBS Food and may differ slightly from Stir the chives, yoghurt and lemon juice through the risotto and season to taste. Divide between bowls and top with scallops. If you can't find mascarpone, feel free to substitute creme fraiche, or even a bit of grated gruyere.

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

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..

Then stir in the seaweed, and lastly the chopped spinach. Taste and adjust the seasoning if needed, adding a bit of lemon Serve topped with walnuts and the remaining Parmesan. Chorizo and Prawn Risotto. by: Kylie. This butternut squash risotto recipe uses the sweet and spicy flavour of chorizo. With a slotted spoon, remove chorizo and set aside, leaving as much of the oil behind as possible.