King Prawn Risotto

Serves 2, Total prep and cooking time 45 minutes

A delicious and warming bowl. Perfect served with a glass of white wine (my favourite is picpoul de pinet). Take your time when cooking this - the longer you take, the better it will taste.

Image Source: www.hellofresh.co.uk
(This image is an example of how the finished product could look, the recipe linked is different)

Ingredients:
100g arborio rice
300ml chicken stock, boiling
4 king prawns, peeled and deveined
50g chorizo
20g roasted pistachio nuts
4 cherry tomatoes, halved
2 cloves of garlic (1 if large cloves)
Half a brown onion, chopped
50ml fresh tomato sauce
Salt and Pepper
20g butter
20ml olive oil (1 tbsp)
Basil
2 handfuls of kale

Method:
1. Sauté onion, garlic, chorizo and the rice in olive oil until translucent. Gradually add the chicken stock and stir continuously.
2. Keep stirring until the rice is soft and creamy. When the stock is almost absorbed, add tomato sauce, pistachios, cherry tomatoes, butter and season to taste with salt and pepper.
3. Grill or pan fry prawns separately and season to taste.
4. Place the kale on a baking sheet, with 1 tsp olive oil and a good pinch of sea salt. Oven bake for 7 minutes until crispy.
5. To serve, spoon the cooked risotto into a bowl, top with prawns and a handful of the crispy kale & garnish with basil and some cracked black pepper. (Optional: Grate parmesan on top also.)