Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, fusion risotto. prawn, chorizo and broccoli topped with seaweed. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something which I have loved my whole life.
If you can't find mascarpone, feel free to substitute creme fraiche, or even a bit of grated gruyere. Taste and adjust the seasoning if needed, adding a bit of lemon juice too if needed. Serve topped with walnuts and the remaining Parmesan.
To get started with this particular recipe, we have to first prepare a few components. You can cook fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
- Prepare 150 g raw prawns
- Prepare Medium diced onion
- Prepare 150 g Short grain rice
- Make ready Half a broccoli head cut into small florets
- Make ready 100 g Chorizo sliced into half cm chunks
- Get cube Fish stock
- Make ready Seasoned seaweed (available from Asian supermarkets)
- Make ready Sautee pan with lid
Set you pressure cooker on 'simmer'. Add a splash of olive oil to coat the bottom of the cooker. 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.
Instructions to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
- Gently fry the sliced chorizo until crispy. Take out and put to one side.
- 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.
- Gently cook the onions in the remaining fat until soft.
- 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.
- 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.
- After 3 minutes return the prawns to the pan, stir and cook with lid on for another 2 minutes. Add more stock if necessary.
- Serve with a good sprinkling of seasoned Korean seaweed.
Top with cilantro leaves and tender. This spicy risotto owes its mild heat to the chorizo sausage and a beautiful seafood flavour thanks to the juicy prawns. Add a little more water if it is looking too dry. Just before serving, stir through coriander. The following recipe has been tested and edited by SBS Food and may differ slightly from Stir the chives, yoghurt and lemon juice through the risotto and season to taste.
So that’s going to wrap it up for this exceptional food fusion risotto. prawn, chorizo and broccoli topped with seaweed recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
