Shellfish risotto
Nutrition Facts
each servingIngredients
all 12 types- 1 tsp rapeseed oil
- 1 onion, finely chopped
- 1 low-salt fish stock cube dissolved in 900ml of water
- 1 red pepper, finely chopped
- 1 courgette, finely chopped
- 1 clove garlic, crushed
- good pinch white pepper
- 15g parsley, finely chopped and 1 tbsp to serve
- 150g Arborio rice
- 350g bag mixed frozen seafood, defrosted (mussels 37%, squid 25%, prawns 25%)
- 1 tbsp 0% fat Greek yogurt
- pinch parsley and black pepper to serve
Directions
5 steps in totalAdd oil to a pan and cook the onion for 5minutes. In a separate pan, heat the stock and simmering gently.
Add the red pepper, courgette, garlic, white pepper and half the parsley to the onion. Stir for 1 minute before adding therice. Stir for 2 minutes, then add 2 ladles of stock, enough to justcover the rice, and stir.
Add hot stock a little at a time, so the rice isjust covered, whilst stirring regularly. The risotto should be bubbling verygently.
After 20 minutes, add any remaining stock and theseafood, then stir for another 3-4 minutes. Test the rice to make sure itscooked ‘al dente’ (slightly firm) and ensure all the seafood is fullycooked through.
Finally, vigorously stir in the remaining parsley,saving a little to serve. Add the yogurt, stir, then cover and allow tostand for 2 minutes, before serving with a sprinkle of parsley and goodgrind of black pepper.
