Saffron Chicken, Chorizo and Prawn Risotto


This recipe has a few simple processes which are well worth the extra time and effort. Don't get too hung up on exact measurements, if you like chicken add more if you love prawns then add more. We cooked this tasty dish for 4 of us!


  • 1 chicken breast
  • 1 chorizo sausage
  • 1 large onion finely chopped
  • chopped mixed bell peppers
  • 2 vegetable stock cubes
  • prawns
  • large pinch of saffron
  • risotto rice (enough for 4 people)

First make up some rich vegetable stock including a large pinch of saffron (you'll need 3 cups of stock for every cup of rice). Poach the chicken in the stock for 20 minutes. Fry a chopped onion in a large pan with some olive oil when the onions are reduced down throw the chorizo (chopped into little chunks). Add the risotto rice, stir and fry for 5 minutes.

Add the stock from the poached chicken a bit at a time continually stirring. The secret with risotto rice is to add a cup of fluid let the rice soak it up, and then add another. Its important to continue stirring all the time you are adding the fluid. When all of the stock has been transferred add the chicken (chopped).

Just before serving (5 minutes) add the prawns and peppers. It takes about 30 minutes for the rice to get to the desired consistancy. Serve and eat!