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Risotto with seafood and herbs recipe

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Created by StockFood Australia

1 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: Italian
Serves 4

Ingredients

300g risotto rice
1 onion
2 tomatoes
3 tbsp olive oil
a good pinch of turmeric
300ml white wine
600ml fish stock (from a jar)
1 red pepper
200g prawns, cooked
100g mussels
100g scallops
1/2 bunch parsley
Salt & pepper

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Preparation

Skin the tomatoes, remove the seeds and dice the flesh, then set aside. Peel and finely chop the onion and sweat in oil until soft.

Add the rice and a little more oil and stir over the heat until the rice is translucent. Stir in the turmeric. Halve the pepper, remove the core, wash and finely dice the flesh. Add to the pan. Now stir in the wine and fish stock a ladleful at a time, adding more as each ladleful is absorbed. Continue in this way until the rice is cooked.

Meanwhile, wash and scrub the shellfish, put into a pan with a little water and cook with a lid on the pan until the shells have opened. Season the risotto to taste with salt and pepper. Roughly chop the parsley and mix into the risotto with the scallops and prawns. Spoon the risotto on to plates and served garnished with mussels.

If you enjoyed this Risotto with seafood and herbs recipe then browse more Italian recipes, Modern Australian recipes, rice recipes, seafood recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 2156 Italian Restaurants.

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Comments (1)

02 May 2011 04:33 AEST

Jenny @ Musings and Morsels

Sydney

Nice and simple

Risotto has always been a bit of a tricky avenue for home cooks (maybe with the exception of Italians) but when done properly, the rice is perfectly tender and creamy with just enough bite. This version seems simple enough, which is not only fantastic for the more novice cooks, but also because risotto is simply better without too much embellishment. The seafood really needs to sing so this recipe sounds about right. Should be trying it soon enough.

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