Seafood Risotto

Name: Seafood Risotto
Ingredients: 5 cups vegetable stock; 1/4 tsp saffron threads; 3 tbsp butter; 2 tbsp olive oil; 24 oz mixed seafood (shrimp, calamari, mussels, etc.); 1 None onion, finely chopped; 2 cloves garlic, crushed; 2 cups arborio rice; 1/2 cup white wine; 1/2 cup tomato sauce; 2 tbsp chopped parsley leaves, plus extra to serve; None None lemon wedges, to serve

12 ingredients

5 steps

Ingredients

5 cups vegetable stock
1/4 tsp saffron threads
3 tbsp butter
2 tbsp olive oil
24 oz mixed seafood (shrimp, calamari, mussels, etc.)
1 None onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
2 tbsp chopped parsley leaves, plus extra to serve
None None lemon wedges, to serve

Directions

1

In a large saucepan, bring vegetable stock and saffron to the boil. Reduce heat to low and keep warm.
2

Heat half the butter and oil together in a large, heavy-based frying pan on medium. Add the mixed seafood, stirring, for 2-3 minutes, or until cooked through. Transfer to a bowl and set aside.
3

Melt remaining butter in same pan. Saute onion and garlic for 2-3 minutes, or until softened. Add rice and cook, stirring, for 1-2 minutes, or until well coated.
4

Add wine and simmer until almost evaporated. Add a ladleful of hot stock and stir until absorbed. Keep adding stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next. Continue until rice is tender, about 20 minutes (you may not need all the stock).
5

Stir in the seafood, tomato sauce and parsley. Season to taste and cook for 1 minute, until heated through. Garnish with parsley, serve with lemon wedges.