Chorizo And Prawn Risotto

• 1 tablespoon olive oil
• 1 small onion, sliced thinly
• 2-3 garlic cloves, crushed
• 1-2 habanero chilies (deseeded and sliced)
• 1/2 pound chorizo sausage, cooked and sliced
• 1 cup arborio (or white quinoa, or a combination)
• 1/2 cup dry white wine
• 2-3 cups chicken stock (closer to 2 cups for quinoa, closer to 3 for arborio rice)
• 1-2 tablespoons tomato paste
• 2 cups diced tomatoes
• 2 medium/large diced red bell peppers
• 2 zucchini (optional)
• 1/2 pound prawns, peeled and veined
• salt and pepper, to taste
• brown sugar, to taste
• lemon wedges (optional)

1. Heat oil in a large pan over medium heat. Cook onion, garlic, chilies and sausage until the onion is soft and translucent.
2. While doing this, heat the stock until boiling and allow it to simmer very gently, with a lid on the pot to prevent excess evaporation.
3. Add the arborio or quinoa and stir to coat in the oil and toast gently.
4. Add the wine to the pan and stir until the liquid is dry.
5. Add vegetables and tomato paste. If you add more vegetables, add more tomato paste. Cook until the vegetables are just warm through.
6. Start adding the chicken stock, about 1/2 a cup at a time, stirring frequently until the liquid is almost dry each time.
7. At this time, boil some water to cook the prawns.
8. Regularly taste the grains. Stop adding liquid when the grains are cooked through. This varies depending on how salty the stock is, the type of grain you use etc. so keep an eye on it. Overcooked rice = gluey risotto!
9. Once grains are cooked through, taste and season with salt, pepper and sugar if needed.
10. Stir in prawns and serve with lemon wedges, if desired.

olive oil, onion, garlic, chilies, sausage, arborio, white wine, chicken, tomato paste, tomatoes, red bell peppers, zucchini, prawns, salt, brown sugar, lemon wedges

Taken from food52.com/recipes/31003-chorizo-and-prawn-risotto (may not work)