Hello, I’m Elise. Today, I’m gonna show you how to make fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

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

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

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

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.

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