Shrimp Risotto with Chorizo and Peas
Shrimp risotto spiced with smoked paprika and filled with chorizo and peas.
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 cup Arborio rice
- 4 cups chicken stock
- 1 pound peeled and deveined Gulf shrimp
- ½ pound fully cooked Spanish chorizo
- 1 cup frozen peas
- ¼ cup minced cilantro
- 1 lemon, cut into wedges
Instructions
- In a four quart saucepan, bring the chicken stock to a simmer.
- In a Dutch oven, heat the oil on medium heat and cook the smoked paprika and tomato paste for a minute. Then add the rice and stir it until it is well coated with the oil and spices. Add a quarter cup of the stock, stirring the rice with a wooden spoon.
- When the rice begins to stick to the bottom of the pot, and another quarter cup of stock. Keep adding the stock in quarter cup increments until the rice is almost tender. You may not need all of the stock. Add the shrimp, chorizo, and peas and cook until the shrimp is fully cooked, about five minutes.
- Serve with cilantro and lemon.
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