Name: Seafood risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Seafood risotto

Skip to Recipe

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

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

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.

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