Seafood risotto
Nutrition Facts
each servingIngredients
all 14 types- 1 tsp rapeseed oil
- 1 onion, finely chopped
- 1 low-salt vegetable stock cube, dissolved in 900ml water
- 1 yellow pepper, finely chopped
- 1 clove garlic, crushed
- good pinch white pepper
- 15g parsley, finely chopped, plus 1 tbsp to serve
- 150g Arborio (risotto) rice
- 1 salmon steak (approx. 125g), cubed and skin removed
- 100g cooked peeled prawns
- 50g squid rings
- 50g natural low-fat yogurt
- grind black pepper
- pinch freshly chopped parsley
Directions
6 steps in totalHeat the oil in a pan and cook the onion for 5minutes.
In a separate pan, heat the stock, simmeringgently and leave on a very low heat.
Add the yellow pepper, garlic, white pepper andhalf the parsley to the onion, stir for1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock,enough to just cover the rice, and stir.
Stirring the rice regularly, add the hot stock alittle at a time, so the rice is just covered. The risotto should be verygently bubbling.
After 20 minutes, add any remaining stock andthe salmon. Stir for another 3 minutes, add the prawns and squid, cook for2 minutes then test the rice to make sure its cooked ‘al dente’ (slightlyfirm) and ensuring the salmon is thoroughly cooked through.
Finally, vigorously stir in the remainingparsley and the yogurt, cover and allow to stand 2 minutes. Sprinkle withblack pepper and parsley before serving.
