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fish and chorizo risotto by larderlove

Easy Mixed Fish and Chorizo Risotto And Arancini Balls

Karon Grieve
Super easy Fish and Chorizo Risotto is packed with flavour and made from odds and ends in the fridge and freezer. Make arancini balls with leftovers.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Mains
Cuisine Italian, Spanish
Servings 4 people
Calories 834 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 100 g chorizo chopped
  • 1 onion diced
  • 1 tsp dried thyme
  • 2 tsp smoked paprika
  • 1 red pepper diced
  • 1/2 leek thinly sliced
  • 2 cloves garlic minced
  • 300 g arborio rice
  • 100 ml white wine
  • 400 g tomatoes chopped
  • 900 ml chicken stock
  • 400 g mixed fish (salmon, prawns,white fish)
  • 1 lemon

Arancini Balls

  • 2 eggs beaten
  • 4 tbsp flour
  • 6 tbsp bread crumbs
  • vegetable oil for deep frying
  • 4 tbsp mozzarella

Instructions
 

  • Heat oil in a large frying pan and saute the chorizo for a couple of minutes till it releases the aromatic oils
  • Add the onion and saute for 5 minutes then add garlic for 1 minute
  • Stir in the rice making sure that it is all coated in the oils
  • Add the red pepper and leek and continue to cook for 5 minutes
  • Add the dried thyme and smoked paprika
  • Pour in the wine and cook for 1 minute before adding the stock a little at a time stirring each time
  • Add the tomatoes to the pan and stir
  • Add the fish and prawns five minutes before you are ready to serve along with the peas and sugar snap peas
  • The risotto should still be slightly soupy in consistancy. Season well with salt and pepper. Sprinkle with parsley to serve

Arancini Balls

  • Roll the cold risotto into balls about the size of a golf ball
  • Poke your finger into the centre to create a hole and push in a small piece of mozerella then squish the risotto back to close the gap and compress in your hands to form a nice solid ball
  • Do this till you have used up all leftover risotto
  • Place the flour in one bowl, the beaten egg in the next bowl and the breadcrumbs in the last bowl
  • Roll the arancini first in the flour, then dip into the egg and then cover well in the breadcrumbs
  • Do this with all the arancini then deep fry in hot vegetable oil (170C) for approximately 10 minutes till golden

Notes

Use any leftover risotto to make the Arancini balls or it can be frozen for up to 3 months.
Use any veggies or fish that you have to make this store-cupboard dish.

Nutrition

Calories: 834kcalCarbohydrates: 99gProtein: 45gFat: 26gSaturated Fat: 7gTrans Fat: 1gCholesterol: 171mgSodium: 1050mgPotassium: 1259mgFiber: 6gSugar: 11gVitamin A: 2097IUVitamin C: 66mgCalcium: 202mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chorizo, fish, risotto
Tried this recipe?Mention @LarderLove or tag #LarderLove