Stovetop, Pot (small), Frying pan
Peel & mince the shallot.
Roughly chop the chorizo.
Heat a drizzle of oil in a pan over medium heat. Add the chorizo & shallot. Sauté for 3 min.
Keep the chicken stock hot in a small pot over low heat.
Add the rice & wine to the pan with the chorizo. Stir constantly until the wine is absorbed.
Add a ladleful of stock to the pan. Stir until the stock is absorbed. Continue this process.
After 15-20 min, the rice should be cooked & creamy. Add more liquid if needed.
Add the cooked shrimp, parmesan, salt & pepper. Cook for 3-5 min, stirring occasionally.
Turn off the heat. Stir in a dab of butter (optional).
Serve the risotto garnished with chopped parsley (optional). Enjoy!
View nutritional information
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 626 Energy, 27 g of Fat, 60 g of Carbohydrates, 30 g of Protein, 1 g of Fiber.