Our juicy, jumbo king prawns bring succulent sweetness to this fragrant dish. Your risotto brings together the powerful flavour of chorizo and the subtle sophistication of saffron. A bittersweet grape and chicory salad makes an enticing side dish.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||6 g|
|Protein||8.1 g||38.1 g|
|Salt||1.24 g||5.84 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Start cooking the chorizo
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.
Once hot, add the diced chorizo and cook for 4-5 minutes or until starting to crisp.
Meanwhile, peel and finely dice the brown onions.
Peel and finely chop (or grate) the garlic. Boil a kettle.
Prepare your saffron stock
Once the chorizo is starting to crisp, add the diced onion and chopped garlic and cook for 5-6 minutes further or until the onion has softened.
Meanwhile, dissolve the chicken stock cube[s] in 800ml [1.6L] boiled water, add the saffron and set aside to infuse – this is your saffron stock.
Begin the risotto
Once the onion has softened, add the Chinese rice wine and arborio rice and cook for 1 minute, stirring to coat the grains in the oil.
Continue to cook your saffron risotto
Add 1/3 of the saffron stock and stir continuously with a wooden spoon until it has absorbed.
Continue to add the stock a little at a time, stirring continuously for 30-35 minutes or until the stock has been absorbed and the rice is cooked.
Tip: add a splash more boiled water if it's looking a little dry or the rice isn't quite cooked!
Prepare the grape & chicory salad
Meanwhile, chop the grapes in half.
Separate the chicory leaves until you're just left with the core. Cut the core into quarters.
Combine the balsamic vinegar and 2 tbsp [4 tbsp] olive oil in a bowl. Add a pinch of salt and sugar and mix well until combined – this is your balsamic dressing.
Finish your saffron risotto
Chop the parsley finely, including the stalks.
Chop the lemon[s] in half.
Once the rice is cooked, add a large knob of butter, most of the chopped parsley and the juice of 1/2  lemon – this is your chorizo & saffron risotto.
Cook the jumbo king prawns
Heat a separate frying pan (preferably non-stick) with a knob of butter and drizzle of olive oil over a high heat.
Pat the jumbo king prawns dry with kitchen roll.
Once hot, add the jumbo king prawns with a pinch of salt and pepper and cook for 3-4 minutes, turning frequently, or until cooked through.
Combine the chicory, grapes and balsamic dressing and give everything a good mix up.
Serve the jumbo king prawns over the chorizo & saffron risotto and spoon over any juices from the prawn pan.
Sprinkle over the remaining parsley and garnish with a lemon wedge.