Recipe

Seafood risotto

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Seafood risotto
  • 2 large vegetable stock cubes
  • 2 tablespoon vegetable or olive oil
  • 500 gram fresh seafood marinara mix
  • 1/2 teaspoon chilli flakes
  • 2 250g packets arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup frozen peas
  • 20 gram butter, chopped
  • 1/2 cup freshly grated parmesan
  • 1/2 cup chopped flat-leaf parsley
  • 1 fresh long red chilli, thinly sliced, to serve
  • mixed salad, to serve

Method

Seafood risotto
  • 1
    Place 2 1/2 cups water and crumbled stock cubes in a medium saucepan. Cover, bring to boil over high heat. Reduce heat, hold at a gentle simmer.
  • 2
    Heat half the oil in a large saucepan over moderate heat. Add seafood, cook and stir, 2 minutes. Transfer to a colander. Drain
  • 3
    Add remaining oil to pan. Add chilli flakes and rice, cook and stir, 1 minute, until rice is well coated with oil.
  • 4
    Add wine, bring to boil. Add stock mixture, cook and stir, 6 minutes, or until liquid is almost absorbed. Add seafood and peas, gently stirring, 4-5 minutes, or until most of the stock mixture is absorbed and seafood is heated. Remove from heat. Season.
  • 5
    Stir in butter, parmesan and half the parsley. Top with remaining parsley and chilli and serve with salad, if you like.

The Latest from Food To Love