Prawn, chorizo and lemon risotto

Takes 45 minutes
SERVES 4

75g chorizo, diced
1 onion, finely chopped
2 garlic cloves, chopped
200g Arborio risotto rice
125ml dry white wine
600ml hot fish stock
200g peeled raw tiger prawns
100g peeled cooked prawns
Salt and pepper, to taste
Zest of 1 lemon
2tbsp curly parsley, finely chopped
Small handful of pea shoots

1 Heat the chorizo in a wide saucepan for 1 minute until starting to brown and orange oil is released. Remove with a slotted spoon and set aside.
2 Add the onion and garlic to the pan and cook for 3–4 minutes until softened. Stir in the rice and turn to coat. Pour in the wine and allow it to bubble for 30–60 seconds.
3 Add a ladleful of hot stock and continue to cook, stirring occasionally until the stock is absorbed and the rice is sticking to the base of the pan. Gradually add the stock, a ladleful at a time until only one ladleful of stock is left and the rice is nearly tender. (This will take about 20 minutes.)
4 Stir in the tiger prawns, cooked prawns and remaining stock and continue to cook for a further 5 minutes until the prawns are cooked and the rice is tender. Check the seasoning and stir through the lemon zest and parsley. Serve immediately in shallow bowls topped with the chorizo and pea shoots.