Oven-Baked Seafood Risotto

Name: Oven-Baked Seafood Risotto
Ingredients: 1/2 cup dry white wine; 2 tbsp tomato paste; 2 None bay leaves; 1 lb large shrimp, peeled, deveined and coarsely chopped; 2 tbsp coarsely chopped fresh flat-leaf parsley; 4 None white fish fillets (4 oz each), skin on, halved; 2 lbs mussels, scrubbed, beards removed; 1 1/2 cups fish stock; 2 tbsp olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 1/2 cups arborio rice

12 ingredients

4 steps

Ingredients

1/2 cup dry white wine
2 tbsp tomato paste
2 None bay leaves
1 lb large shrimp, peeled, deveined and coarsely chopped
2 tbsp coarsely chopped fresh flat-leaf parsley
4 None white fish fillets (4 oz each), skin on, halved
2 lbs mussels, scrubbed, beards removed
1 1/2 cups fish stock
2 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 1/2 cups arborio rice

Directions

1

Preheat the oven to 400°F. Bring 2 1/2 cups water and stock to a boil in a Dutch oven. Add mussels; simmer, covered, for 3 mins or until mussels open (discard any that do not). Remove mussels from liquid; reserve liquid. Remove the flesh from shells; discard shells.
2

Heat half the oil in same pan on medium heat. Cook onion and garlic, stirring, until onion is softened. Stir in rice then wine and tomato paste; cook for 1 min. Add reserved stock mixture and bay leaves; bring to a boil. Cover dish tightly with lid or foil.
3

Place dish in oven and bake for 20 mins. Remove from oven. Stir in shrimp, mussels and half the parsley. Cover; let stand for 10 mins.
4

Heat remaining oil in large skillet on medium heat. Cook fish until cooked through. Serve risotto topped with fish and remaining parsley.