This low fat, tasty mid week meal is simple to make and very filling.
If you don’t like prawns replace these with some chicken instead.
This is a dish all the family can enjoy and is also delicious cold.
1 x White onion
1/2 x Yellow pepper
2 x Garlic cloves
2 x Tsp’s Scala sundried tomato cook’s paste
300g x Raw Tiger Prawns
120g risotto rice
600ml Chicken stock
6 x slices of chorizo
10 x Cherry tomatoes
Salt, Pepper and fresh basil to taste.
Finely chop the onion, garlic and yellow pepper.
Heat a frying pan on medium heat and add some olive oil. Gently fry the onions, garlic and pepper until they soften slightly.
Add the risotto rice and stir coating the grains in the oil and onion mixture.
Now gradually add the chicken stock in stages..
Add a little stock, allow the rice to absorb and repeat this process, keeping the pan on a medium heat.
Half way through this stage add the other ingredients and give the mixture a good stir.
Continue to add the stock and stir until you have a nice thick consistency and the stock has 80% absorbed.
Turn down the heat and cook the prawns separately in another pan. These can then be added to the risotto when you are ready to serve.