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Recipe for Chicken Chorizo & King Prawn Risotto

Recipe for Chicken Chorizo & King Prawn Risotto

Recipe for Chicken Chorizo & King Prawn Risotto

(Ref: RCP036)

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This beautiful risotto has all the taste of the chinense chillies without all the heat. The fruitiness of the chillies and the flavoursome main ingredients make this a true joy to enjoy...



Preparation Time:

5 mins

Cooking Time:

25 mins


Arborio Rice - 1 cup
 Olive Oil - 2 tbsps
 Fresh Garlic, finely chopped - 2 cloves
 Onion, finely chopped - 1
 Leek, finely shredded - 2
 Mange Tout, roughly chopped - ½ cup
 Butter - 1 knob
 Paprika - 2 tsps
 Chicken Stock - 700 mls
 Raw King Prawns - 125 g
 Chorizo, finely sliced - 50 g
 Sea Salt - to taste
 Black Pepper - to taste
 Parmesan Cheese, finely grated - 1 cup
 Price's Spices Pipers Potion Pickled Chillies


• Add the olive oil to a saute pan, once hot add the onion, garlic, leek and mange tout. Cook over a medium heat until the onion starts to turn golden brown.

• Add the butter. Once melted, ass the rice and stir constantly.

• Warm the stock in a separate pan so that it does not cool the risotto as it is added.

• Add a full ladle of warm stock to the risotto with the paprika. Stir gently until the stock is absorbed.

• Continue to add all the warm stock, a ladle at a time, stirring until the liquid is absorbed, before adding the next ladleful.

• Meanwhile in a separate pan , fry the chorizo until the oil starts to leach out, then add the king prawns. Stir gently until the prawns are cooked.

• Add the prawns and chorizo to the risotto and stir in. After a minute add the grated parmesan cheese, briefly stir in and then cover and remove from the heat.

• Allow to stand for a minute or so, whilst the rice absorbs the flavours of the prawns and chorizo, then serve hot garnished generously with Pipers Potion.


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- L Dodson