Shrimp & Chorizo Risotto

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Creamy, spicy & satisfying...This dish has it all!

Coline
Coline
894

6 minutes

Prep time

20 minutes

Cook time

628 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Knife

recipe

Shallot

Step 1

Peel & mince the shallot.

Chorizo (cured)

Step 2

Roughly chop the chorizo.

Chorizo (cured)
Shallot

Step 3

Heat a drizzle of oil in a pan over medium heat. Add the chorizo & shallot. Sauté for 3 min.

Broth (chicken)

Step 4

Keep the chicken stock hot in a small pot over low heat.

White wine
Arborio rice

Step 5

Add the rice & wine to the pan with the chorizo. Stir constantly until the wine is absorbed.

Broth (chicken)

Step 6

Add a ladleful of stock to the pan. Stir until the stock is absorbed. Continue this process.

Step 7

After 15-20 min, the rice should be cooked & creamy. Add more liquid if needed.

Cooked shrimp
Parmesan (grated)

Step 8

Add the cooked shrimp, parmesan, salt & pepper. Cook for 3-5 min, stirring occasionally.

Butter (unsalted)

Step 9

Turn off the heat. Stir in a dab of butter (optional).

Parsley (fresh)

Step 10

Serve the risotto garnished with chopped parsley (optional). Enjoy!

Nutrition facts

View nutritional information

Energy628 cal.
Fat27 g
Carbohydrates60 g
Protein30 g
Fiber1 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Shrimp & Chorizo Risotto" contains 628 Energy, 27 g of Fat, 60 g of Carbohydrates, 30 g of Protein, 1 g of Fiber.

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Shrimp & Chorizo Risotto
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