Simple seafood risotto
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
The occasional stir is all this creamy one-pot risotto needs as it gently cooks.
Ingredients
Fish stock
2 cup(s), (500ml)
Olive oil
1 tbs
Leek
1 whole, thinly sliced, washed
Garlic
1 clove(s), crushed
Arborio rice
1¼ cup(s), (250g)
Seafood marinara mix
500 g
Green shallot(s)
3 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Instructions
1
Place stock and 1½ cups (375ml) water in a medium saucepan over medium heat. Bring to the boil. Remove from the heat and cover to keep warm.
2
Meanwhile, heat oil in a large deep frying pan over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.
3
Add the hot stock mixture to the rice, a ladle (½ cup) at a time, stirring occasionally, until all the liquid is absorbed. (This should take about 25 minutes – the rice should be tender but still firm to the bite and the risotto creamy.)
4
Add marinara mix and shallots with the last ladle of stock. Cook, stirring, for 4–5 minutes or until seafood is just cooked through. Sprinkle with parsley and season with salt and freshly ground black pepper. Serve.
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