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This Prawn and Chorizo Risotto recipe is ready in 30 minutes and full of flavour. With juicy prawns, smoky chorizo and colourful bursts of peas, this risotto is so tasty. Great for batch cooking and freezing, it’s like eating paella on a sunny day… but with far less effort!
What you need to know at-a-glance:
- Why choose this recipe? Not only is this one-pan, 30-minute Prawn and Chorizo Risotto recipe so easy, it’s also naturally gluten free. Plus I’ve included my top tips to make perfect risotto, which I learned directly from a celebrity chef!
- Save Money: Batch cook a bigger portion of this risotto and freeze the extras for a quick microwave meal. Or use them to make gluten free arancini the next day.
- Love A Risotto Recipe? Once you’ve tried this prawn and chorizo risotto, try my Chorizo Risotto, Courgette and Lemon Risotto or Chicken and Leek Risotto.
Top Tips for Perfect Risotto – From A Celeb Chef!
Many years back I attended a cookery class with chef Lesley Waters and picked up a few tips about how to make perfect risotto. And I’ve never looked back!
- Keep the stock hot in a separate pan, otherwise you’ll be adding cold stock and it will take way longer to cook.
- Add the stock bit-by-bit, adding another ladle-full when you feel the rice starting to stick slightly on the bottom.
- Don’t stop stirring! Risotto is a labour of love and even though it only takes 15-20 minutes to cook, you can’t just go off and leave it. You need to keep stirring it!
Ingredients
There’s a printable recipe card below with the full ingredients list but here are a few notes on some of the key ingredients for this chorizo and prawn risotto recipe:
- Arborio Rice: All rice is gluten free and I always use arborio (risotto) rice for my prawn and chorizo risotto. You could use basmati if you only have this but you won’t get that delicious, sticky risotto texture with it.
- Chorizo: This is usually gluten free but be aware some chorizo does contain dairy, if you need to avoid that too. Buy it pre-chopped or chop it yourself.
- Prawns: I use frozen, uncooked king prawns because they’re just really easy to find and to cook with. You can just add pre-cooked prawns instead.
- Stock: I make my own chicken stock. If you’re buying stock, there are a lot of gluten free stock cubes out there – just make sure you double check the pack.
As always with any spices, double check there are no ‘may contain’ warnings for gluten as some brands do have this.
How to Make Prawn and Chorizo Risotto
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this king prawn and chorizo risotto recipe is to make.
Place a non-stick saucepan on a medium heat and add the olive oil. Once hot, add the chorizo and garlic and fry for 2-3 minutes until the chorizo has started to crisp up.
Add the paprika, stir and cook for 30 seconds. Then add the rice and stir until it is fully mixed in.
Add a ladle of hot stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.
Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock.
Continue this process, stirring constantly, until all of the stock is used up – approximately 20 minutes. Add the lemon juice, frozen prawns and frozen peas.
Mix well and then continue to cook (keep stirring!) until the prawns are pink and cooked through – approximately 4-5 minutes. Serve with a wedge of lemon and fresh parsley.
Frequently Asked Questions
Here are some FAQs about this easy prawn and chorizo risotto recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Any leftover risotto can be kept in the fridge. You can reheat this in the microwave, but it’s recommended you only reheat it once, and make sure it’s piping hot.
Yes, this prawn and chorizo risotto recipe is great for freezing! To save money, I make a double portion and then freeze the extra. That way you’ve got a handy meal you can just microwave from frozen on a busy evening.
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Prawn and Chorizo Risotto
Ingredients
- 1 tbsp olive oil
- 100 g sliced chorizo
- 2 tsp chopped garlic
- 2 tsp paprika
- 300 g arborio rice
- 1.2 litres chicken stock, hot
- Juice of 1 lemon
- 180 g frozen raw king prawns
- 150 g frozen peas
- Lemon wedges and chopped fresh parsley, to serve
Instructions
- Place a non-stick saucepan on a medium heat and add the olive oil. Once hot, add the chorizo and garlic and fry for 2-3 minutes until the chorizo has started to crisp up.
- Add the paprika, stir and cook for 30 seconds. Then add the rice and stir until it is fully mixed in.
- Add a ladle of hot stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.
- Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock. Continue this process, stirring constantly, until all of the stock is used up – approximately 20 minutes.
- Add the lemon juice, frozen prawns and frozen peas. Mix well and then continue to cook (keep stirring!) until the prawns are pink and cooked through – approximately 4-5 minutes.
- Serve with a wedge of lemon and some chopped fresh parsley.
Video
Notes
- Storing: Any leftover risotto can be refrigerated for 1-2 days and reheated thoroughly (ensure it’s piping hot!), frozen or turned into gluten free arancini!
- Top Tip: Feel free to use cooked prawns instead of raw – just make sure they are hot through before serving.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Prawn and Chorizo Risotto recipe and love it. It really helps support my website! Thank you so much xx
Nutrition
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beautiful and so easy to make
Great Sunday night dinner. Easy quick and delicious. Thank you for the great work of creating this recipe