Prawn and Chorizo Risotto – Delicious in 25 Minutes

Simply pouring a nice glass of valpolicella red wine whilst you prepare and cook this delicious prawn and chorizo risotto will put you in good stead for enjoying another glass when you’ve cooked it. The flavour combination or these two main flavours are incredible. When cooking a prawn and chorizo risotto you need to be aware of the amount of effort that goes into making this a good meal.

Prawn and Chorizo Risotto – A Great Combination

If you’ve ever had a creamy or even a overly creamy and sickly risotto in the past don’t let that put you off creating this little gem, the combination of the cheese, starch from the rice and the stock (and a knob of butter) make this creamy and delicious. This Surf ‘n Turf Prawn and Chorizo Risotto will please your taste buds to say the least.

By cooking the prawns in the chorizo oils, you’re layering flavour on flavour! Cooking is what excites many people, when you understanding what’s happening in the pan to the ingredients you are using it becomes really interesting. You’ll be adding different things here and there learning what happens, why and how the flavours change. There’s a lot of similar recipes on the internet, namely chicken chorizo prawn risotto is the common favourite, if you like this one then go ahead, add the chicken and see if you prefer your prawn and chorizo risotto with chicken.

Prawn and Chorizo Risotto

Cuisine: ItalianDifficulty: Medium


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  • 1 White Onion, Diced

  • 1 Garlic Clove, Finely Chopped

  • 250g Arborio Risotto Rice

  • 75ml Vermouth or Dry White Wine

  • 800ml Chicken Stock

  • 200g Raw King Prawns

  • 100g Chorizo

  • 25g Parmesan Cheese


  • Gently cook the onion with the garlic until soft, if this starts cooking too fast either turn down the heat or simply add a little water in order for the steam to cook the onions.
  • Add Rice, stir into the onions and garlic for about 30 seconds, the rice will take on the flavours int he pan at this point. Now add the vermouth or white wine and keep the rice moving until fully evaporated.
  • Now you need to add a ladle full of the stock into the rice at a time, you need to constantly keep the pan contents moving, stir and make sure nothing sticks to the bottom. You’re going to be here for at least 15 minutes so get comfortable. The constant stirring is required to make the starch come out of the rice and turn the dish creamy. In
  • In a frying pan that has been warmed up, add the chorizo, allow the oils to cook out of this then add the king prawns, the oils from the chorizo will flavour the prawns.
  • Dish the rice onto the plate, spoon over the chorizo and prawns along with the oils that are in the frying pan.
  • Grate w little parmesan cheese over the top and a little freshly ground black pepper, serve immediately and enjoy.

Does Risotto have cream added to make it creamy?

No, by cooking the risotto properly you do not need to add cream. Sadly adding cream is the part that can put many people off a risotto as it can taste to creamy an end up tasting sickly. Simply keep the rice moving whilst cooking, this will bring out all of the natural starches in the risotto rice.

What sort of rice do I need for a risotto?

The two main varieties of rice used for cooking a risotto are both Italian. Arborio is the most popular and Carnaroli is the other popular variety.

prawn and chorizo risotto

Prawn and Chorizo Risotto – Delicious in 25 Minutes

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