Name: Seafood risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 1/2 litre fish stock; 1 teaspoon saffron threads; 1 tablespoon extra virgin olive oil; 1 small onion, finely chopped; 2 cup arborio rice; 1 cup dry white wine; 16 green prawns, peeled, deveined, tails intact; 20 black mussels, debearded, scrubbed; 250 gram cherry tomatoes, halved; 40 gram chopped butter; grated zest and juice of 1 lemon; 2 tablespoon fresh mixed herbs (such as parsley, thyme, dill), chopped; parsley sprigs, lemon wedges, to serve

Seafood risotto

The rich creaminess of flavourful seafood risotto with delicious marinara mix will quickly become a new family favourite. Serve with lemon wedges and parsley garnish.

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Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

1 1/2 litre fish stock

1 teaspoon saffron threads

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

2 cup arborio rice

1 cup dry white wine

16 green prawns, peeled, deveined, tails intact

20 black mussels, debearded, scrubbed

250 gram cherry tomatoes, halved

40 gram chopped butter

grated zest and juice of 1 lemon

2 tablespoon fresh mixed herbs (such as parsley, thyme, dill), chopped

parsley sprigs, lemon wedges, to serve

Method

Pour stock into a saucepan with saffron. Bring to a slow simmer on medium. Keep warm.

Heat oil in a large, heavy-based saucepan on medium. Sauté onion, 3-4 minutes. Add rice, stirring, 1 minute, to coat well in oil.

Mix in wine, stirring, 1 minute, until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is almost absorbed, 15-20 minutes.

Stir in seafood and tomatoes. Cook, covered, 5 minutes. Rice should be creamy with slight bite.

Remove from heat. Stir butter, lemon and herbs through. Season. Set aside, covered, 1-2 minutes. Serve with parsley and lemon.

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