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If you want a recipe which is simple, ready in 30 minutes and full of flavour then you have to try this prawn and chorizo risotto.
Risotto is one of my favourite naturally gluten free recipes and is always a go-to when it comes to dinner.
Making a gluten free prawn and chorizo risotto really is very easy and uses only a few ingredients for a really tasty meal.
This prawn and chorizo risotto is also dairy free, can be made in a big batch and frozen and is easy to scale up or down.
Get creative and add any extra veg you fancy, or just stick to a scattering of vibrant peas like I have.
This prawn and chorizo risotto will feel like you're eating paella on a sunny day but with far less effort!
Prawn and Chorizo Risotto 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.
- 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 prawns because they're just really easy to find and to cook with. Of course if you don't want to go for raw prawns, you can just add pre-cooked prawns instead.
- Stock - I make my own chicken stock a lot at home using leftover chicken carcasses from a Sunday roast. If you're buying shop-bought 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.
Don't forget the full list of ingredients and method is in the recipe card below.
Tips for making risotto
A few years back I attended a cookery class with chef Lesley Waters and picked up a few tips about how to make risotto.
If you follow these tips I guarantee it will change your risotto game completely!
Keep your stock hot
Firstly, make sure your stock is hot before you begin adding it to your risotto, and keep it hot the whole time.
I recommend having your risotto going in one pan, and your stock on a very low heat in a second pan.
Otherwise every time you add a ladle of stock it will bring the temperature of the risotto down and take way longer to cook.
Add stock bit-by-bit
I know it seems more labour intensive but I recommend adding the stock gradually rather than all in one go.
Start with a ladle of stock, and then when it has almost been absorbed and you feel the rice starting to stick to the bottom, add another.
It will make the risotto so much better - and goes hand-in-hand with my next tip...
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 constantly stir the dish so that you can avoid it sticking to the bottom of the pan.
As soon as it starts to catch on the bottom, you know it's time for more stock.
Follow these three tips and you'll change your risotto game for the better.
My Prawn and Chorizo Risotto Recipe
Here it is, your new midweek favourite and a great 30-minute dinner recipe!
This prawn and chorizo risotto serves 4 people but you can easily scale it up or down depending how much you need.
Any extras can be reheated the next day (make sure it's piping hot!) or frozen for another night too.
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 tbsp olive oil
- 100g sliced chorizo
- 2 tsp chopped garlic
- 2 tsp paprika
- 300g arborio rice
- 1.2 litres chicken stock (hot)
- Juice of 1 lemon
- 180g frozen raw king prawns
- 150g frozen peas
- Lemon wedges and chopped fresh parsley (to serve)
- 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.
- Any leftovers can be reheated the next day (make sure it's piping hot!) or frozen.
- Feel free to use cooked prawns instead of raw - just make sure they are hot through before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 126mgSodium: 1199mgCarbohydrates: 43gFiber: 3gSugar: 7gProtein: 28g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other easy gluten free dinner recipes on the blog, why not give some of these a try?
They’re perfect for creating delicious comfort food when you need it!
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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