Seafood Risotto
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2-4)
800g (1.8lb) marinara seafood mixture
1 small leek – finely sliced
3 gloves garlic – crushed
½ glass white wine - dry
1-2 red chillies – finely chopped
2 cups risotto rice
2 cups fish stock liquid
2 cups water
Salt and pepper – to taste
¼ cup parmesan cheese – grated
2 tomatoes – diced
½ cup fresh parsley – chopped
Quartered lemon wedges
Method:
In a large frying pan, fry the marinara mix, over high heat, for 4 minutes.
Remove the mixture from the pan. (Leave the liquid behind).
Add the leek and the crushed garlic to the pan juices.
Cook for 4 minutes.
Add the wine and chillies.
Simmer for 2 minutes.
Add the rice and cook until the liquid has been absorbed.
Add 1 cup of liquid stock.
Stir frequently until absorbed.
Continue adding the remaining stock (and extra water if required) until the rice has softened and cooked through.
Return the seafood mixture, along with a pinch of salt and pepper, to the frying pan.
Cook for a further 8-10 minutes.
Remove from the heat and stir the cheese through.
Add the tomatoes.
Garnish with chopped parsley.
Add a lemon wedge.
Serve immediately.
Return to: