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Photograph of Spanish prawn risotto.

SpanishSpanish prawn risotto

Serves 4 | Prep 10 mins | Cook 20 mins

Gluten-free: make sure the chorizo and stock cube are gluten-free.

Source: Nosh: Quick & Easy

Ingredients

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2 tbsp olive oil
1 red pepper, cut into small chunks
200 g chorizo, cut into small chunks
2 cloves garlic, finely chopped
4 tomatoes, chopped
6 spring onions, sliced
1 mug risotto rice
2 mugs water + 1 tbsp concentrated liquid vegetable stock or 1 vegetable stock cube
400 g raw prawns

Instructions

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Heat the oil in a frying pan. Add the peppers and chorizo and fry until the chorizo begins to brown.
Add the garlic, tomatoes and onions and fry for .
Add the rice and fry until it absorbs the juices from the pan.
Add the water and stock and bring to the boil. Turn down to simmer for or until the rice is tender.
Add the prawns and cook until they turn pink. Take off the heat and season with salt and pepper.

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