Prawns, squid and mussels combine with pepper and courgette to create a tasty shellfish risotto. Read on!
- 1 tsp rapeseed oil
- 1 onion, finely chopped
- 1 fish stock cube dissolved in 900ml of water
- 1 red pepper, finely chopped
- 1 courgette, finely chopped
- 1 clove garlic, crushed
- good pinch white pepper
- 15g parsley, finely chopped and 1 tbsp to serve
- 150g Arborio rice
- 350g bag mixed frozen seafood, defrosted (mussels 37%, squid 25%, prawns 25%)
- 1 tbsp 0% fat Greek yogurt
- pinch parsley and black pepper to serve
Method
- Add oil to a pan and cook the onion for 5 minutes. In a separate pan, heat the stock and simmering gently.
- Add the red pepper, courgette, garlic, white pepper and half the parsley to the onion. Stir for 1 minute before adding the rice. Stir for 2 minutes, then add 2 ladles of stock, enough to just cover the rice, and stir.
- Add hot stock a little at a time, so the rice is just covered, whilst stirring regularly. The risotto should be bubbling very gently.
- After 20 minutes, add any remaining stock and the seafood, then stir for another 3-4 minutes. Test the rice to make sure its cooked ‘al dente’ (slightly firm) and ensure all the seafood is fully cooked through.
- Finally, vigorously stir in the remaining parsley, saving a little to serve. Add the yogurt, stir, then cover and allow to stand for 2 minutes, before serving with a sprinkle of parsley and good grind of black pepper.
Chef's tips
- Keep the stock simmering in a separate saucepan so it’s piping hot when added to the rice to ensure the rice cooks consistently. Add a little at a time - if you run out, just add some boiling water.
- Stirring regularly with a wooden spoon ensures the rice releases its starch to ensure a creamy texture.
- Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout. Discard any leftovers and do not reheat/refreeze.
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