Garlic Prawns & Chorizo Risotto with Roasted Cherry Tomatoes

• servings: 4 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

1 olive oil

1 brown onion

6 clove garlic

40g butter

2 mild chorizo

1 1/4 cup arborio rice

3 1/2 cup water

1 punnet snacking tomatoes

1 bag parsley

1 bunch thyme

2 lemon

1 packet prawns

1 pinch chilli flakes

1 bag baby spinach leaves

1 packet Parmesan cheese

Directions

• Preheat oven to 220°C/200°C fan-forced. Finely chop brown onion and garlic. Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and cook until fragrant, 30 seconds. Add the butter and arborio rice, stirring to coat • Stir in the water and vegetable stock. Bring to the boil, then remove pan from heat.

• Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• While the risotto is baking, halve snacking tomatoes. • Place tomatoes and thyme on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

• When the risotto has 5 minutes remaining, zest lemon to get a pinch, then cut into wedges. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.

• Stir grated Parmesan cheese through risotto, until melted. Add baby spinach leaves and lemon zest, stirring to combine. • Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted snacking tomatoes. TIP: Stir through a splash of water if the risotto looks too thick.

• Finely chop parsley. • Divide chorizo risotto between bowls. Top with garlic prawns. • Sprinkle with parsley. Serve with any remaining lemon wedges. Enjoy!

Nutrition

• Serving Size: 585
• Total Fat: 36.2 g
• Saturated Fat: 13.7 g
• Sodium: 2725 mg
• Total Carbohydrate: 83.6 g
• Total Sugars: 8.9 g
• Protein: 51 g