Stovetop, Pot (small), Frying pan
Peel & mince the shallot.
Roughly chop the chorizo.
Heat a drizzle of oil in a pan over medium heat. Add the chorizo & shallot. Sauté for 3 min.
Keep the chicken stock hot in a small pot over low heat.
Add the rice & wine to the pan with the chorizo. Stir constantly until the wine is absorbed.
Add a ladleful of stock to the pan. Stir until the stock is absorbed. Continue this process.
After 15-20 min, the rice should be cooked & creamy. Add more liquid if needed.
Add the cooked shrimp, parmesan, salt & pepper. Cook for 3-5 min, stirring occasionally.
Turn off the heat. Stir in a dab of butter (optional).
Serve the risotto garnished with chopped parsley (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Shrimp & Chorizo Risotto" contains 626 Energy, 27 g of Fat, 60 g of Carbohydrates, 30 g of Protein, 1 g of Fiber.