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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fusion risotto. prawn, chorizo and broccoli topped with seaweed. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Fusion risotto. Prawn, chorizo and broccoli topped with seaweed is something that I’ve loved my entire life. They are fine and they look fantastic.

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 begin with this particular recipe, we must prepare a few components. You can have fusion risotto. prawn, chorizo and broccoli topped with seaweed using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
  1. Get 150 g raw prawns
  2. Take Medium diced onion
  3. Prepare 150 g Short grain rice
  4. Take Half a broccoli head cut into small florets
  5. Take 100 g Chorizo sliced into half cm chunks
  6. Take cube Fish stock
  7. Get Seasoned seaweed (available from Asian supermarkets)
  8. Get Sautee pan with lid

Add a little more water if it is looking too dry. Just before serving, stir through coriander. It contains more starch than other types of rice and will make. 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.

Instructions to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:
  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.

Add the chorizo and veggie mixture and add an egg to each bowl. Top with cilantro leaves and tender. Chorizo and Prawn Risotto. by: Kylie. 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. Divide between bowls and top with scallops.

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