Serves: 4 as a starter or 2 as main dish
Flex Points (Weight Watchers): 10 or 5

Suggested wine: A torrontes, possibly young and not oaked.
Special equipment: none

Difficulty: Medium
Time: 50'

Ingredients:
For the risotto:
180g carnaroli rice
1/2 banana shallot, finely chopped
800ml light chicken stock, maximum, warm
2 tomatoes
8g squid ink
Olive oil
Salt and pepper to taste

For the Prawns:
10 king prawns
50g chorizo, possibly spicy
1 garlic clove, pressed and peeled
1 tbsp lemon juice
3 tbsp light chicken stock
Olive oil
Salt to taste

For the seasoning pesto:
5g parsley
1 garlic clove
A pinch of sea salt
Olive oil as needed

Ingredient replacement:

Ingredient note: none

How-to:
1. Make a fine mince out of the chorizo. Discard the pulp and seeds of the tomatoes, and cut the rest in small cubes.
2. Work the ingredients for the pesto in a mixer with enough oil in order to get a creamy mixture.
3. Sauté the onion in some oil until it soften (2’). Add the rice and continue on high heat for 2’ more or until the rice has not got a pearl color. Add two cups of stock and let simmer. Add more stock when needed until the rice is cooked. You might be left with some of the stock but be sure to have the risotto rather moist. Once the rice is cooked, remove from the heat. Stir in the squid ink and the tomatoes. Season with some salt and pepper to taste. Keep warm.
4. Sauté (in another pan) the pressed garlic in oil and, once golden, discard it. Add the chorizo and the lemon juice. Let it cook until crunchy or 4’. Add the stock, after few seconds, remove everything from the pan. Add some oil and sauté the prawns in (most likely in batches). Keep warm.
5. Serve in warm flat dishes or pasta bowls by placing first the risotto, then the chorizo and the prawns on top. Finish with some pesto.