This is a recipe inspired by one that a high school friend's mother gave to me when I was back in high school. I now make this about once a week - it's one of my favourites and keeps and reheats amazingly for the next day. I also replace the arborio rice with quinoa for a healthier variation. If you do this, replace the arborio with quinoa cup for cup but decrease the amount of liquid. Don't worry too much about how many veggies you put in this - it's very flexible. When deseeding the chilies, remember to wear gloves and be careful. —Kylie
- Serves 3-4
small onion, sliced thinly
garlic cloves, crushed
habanero chilies (deseeded and sliced)
chorizo sausage, cooked and sliced
arborio (or white quinoa, or a combination)
dry white wine
chicken stock (closer to 2 cups for quinoa, closer to 3 for arborio rice)
medium/large diced red bell peppers
prawns, peeled and veined
salt and pepper, to taste
brown sugar, to taste
lemon wedges (optional)
- Heat oil in a large pan over medium heat. Cook onion, garlic, chilies and sausage until the onion is soft and translucent.
- 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.
- Add the arborio or quinoa and stir to coat in the oil and toast gently.
- Add the wine to the pan and stir until the liquid is dry.
- Add vegetables and tomato paste. If you add more vegetables, add more tomato paste. Cook until the vegetables are just warm through.
- Start adding the chicken stock, about 1/2 a cup at a time, stirring frequently until the liquid is almost dry each time.
- At this time, boil some water to cook the prawns.
- 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!
- Once grains are cooked through, taste and season with salt, pepper and sugar if needed.
- Stir in prawns and serve with lemon wedges, if desired.