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Seafood risotto recipe
Seafood risotto recipe from purple |
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Ingredients350g risotto riceI onion (peeled and chopped) 2 tbsp olive oil I glass white wine 1 litre vegetable stock 400-650g mixed seafood (fish pie mix from most supermarkets, frozen seafood mix - eg: salmon, cod, smoked haddock, prawns, mussels, squid etc) 1 bunch coriander (chopped) 2 lemons |
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Method1. Fry onions in oil until they begin to brown2. Add rice and stir for a couple of minutes 3. Add wine and stir till evaporated 4. Add stock gradually and cook according to instructions on packet (usually 25-40 mins) 5. In the meantime lightly stirfry seafood in a little olive oil until almost cooked and season to taste 6. Add to the rice about 5 mins before the end of rice cooking time 7. Pile on to a large plate, add coriander and serve with lemon wedges | |||||||||||||||||||
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