Shrimp & Chorizo Risotto

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Creamy, spicy & satisfying...This dish has it all!


6 minutes

Prep time

20 minutes

Cook time

626 cal.

Per serving


Stovetop, Pot (small), Frying pan



Step 1

Peel & mince the shallot.

Chorizo (pork)

Step 2

Roughly chop the chorizo.

Chorizo (pork)

Step 3

Heat a drizzle of oil in a pan over medium heat. Add the chorizo & shallot. Sauté for 3 min.

Broth (chicken)

Step 4

Keep the chicken stock hot in a small pot over low heat.

White wine
Rice (Arborio)

Step 5

Add the rice & wine to the pan with the chorizo. Stir constantly until the wine is absorbed.

Broth (chicken)

Step 6

Add a ladleful of stock to the pan. Stir until the stock is absorbed. Continue this process.

Step 7

After 15-20 min, the rice should be cooked & creamy. Add more liquid if needed.

Shrimp (cooked)
Parmesan (grated)

Step 8

Add the cooked shrimp, parmesan, salt & pepper. Cook for 3-5 min, stirring occasionally.

Butter (unsalted)

Step 9

Turn off the heat. Stir in a dab of butter (optional).

Parsley (fresh)

Step 10

Serve the risotto garnished with chopped parsley (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy626 cal.
Fat27 g
Carbohydrates60 g
Protein30 g
Fiber1 g

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.

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Shrimp & Chorizo Risotto