Wednesday, 8 June 2016

Seafood Risotto

This dish was inspired by a recent trip to Italy.

Serves 2
Extra Easy - 0 syns

150g risotto rice
1pt fish stock
Pinch saffron
Mixed seafood
1 brown onion, finely chopped
1 garlic clove, finely chopped
Half a lemon, zest and juice
1 tbsp tomato purée
Handful frozen peas
Black pepper
Flat leaf parsley

1. Make up the fish stock with a stock cube and 1 pint boiling water and add the saffron. Leave to infuse.
2. Fry the onions until soft in a frying pan sprayed with frylight then add the garlic. Once cooked add the tomato purée, lemon juice and zest, peas and the rice and season with the black pepper. Stir to combine.
3. Add a ladle of fish stock and stir until absorbed by the rice. Continue until all of the stock has been used and the rice is cooked (you may need to top up with boiling water).
4. Add the cooked seafood (I used king prawns, mussels and squid) and stir until warmed through.
5. Serve in bowls and top with chopped parsley and black pepper.