Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

Steps Cook Recipes Fusion risotto. Prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed - Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest. If you can't find mascarpone, feel free to substitute creme fraiche, or even a bit of grated gruyere. Then stir in the seaweed, and lastly the chopped spinach.

Set you pressure cooker on 'simmer'.

Add a splash of olive oil to coat the bottom of the cooker.

You can cook Fusion risotto. Prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

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

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

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..

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed - Risottos don't have to be purely Italian in flavor. Use an Italian technique to create a fusion dish of international flavors with this black rice risotto! Chorizo and Prawn Risotto. by: Kylie. Serve the risotto in a large dish topped with the vegetables, blanched pea shoots and a few shavings of Parmesan. Baked chicken, prawn and chorizo rice. Unlike broccoli, whose tough stems you have to peel, you can use an entire stalk of Broccolini from stem to floret — simply chop them into one-inch pieces. Add the chorizo and veggie mixture and add an egg to each bowl. Thank you and good luck