MaryLee's Healthy Food and Easy Cooking - Seafood Risotto

Hello again,

Here is another Risotto dish I hope you try. This is one for special occasions as it is very rich.

Seafood Risotto

2 tbsp (tablespoon) light oil
1 medium onion chopped
2 clove garlic chopped
1 cup Arborio or Risotto or Carnaroli rice
¼ cup white or red wine (optional)
5 ½ cup fish stock
350g or 12 oz mixed seafood (prawns, mussels, squid, clams)
½ lemon juice and grate the rind
2 tbsp tomato paste
1 tbsp chopped flat leaf parsley

In saucepan heat oil over medium low heat, add onions and garlic cook until softened, add rice and stir until evenly coated. Add the wine if using cook until absorbed.
Add ½ cup of stock and continue to stir. Once stock has absorbed add another ½ cup and continue doing so until rice becomes soft about 10 - 15 minutes. Use less stock near the end of cooking time, want risotto creamy not runny.

Add the seafood cook for 3 – 5 minutes then stir in the lemon juice, rind and tomato paste. Season with salt and pepper if needed, but the stock should have enough seasoning.

Garnish with chopped parsley.

Can buy either fresh seafood just be sure to shell the prawns and remove the beards of the mussels and clams. However, most stores now have ready to use, no cleaning necessary, mixed bags of seafood which work perfect for this dish.

For a really special occasion add lobster or crab meat.