At the end of a long week we all need something hearty to see us into the weekend, so we at StyleNest offer you this delicious recipe for seafood risotto. With a good helping of seafood and shelled mussels, this is a meal for those of us who are professed seafood lovers.
Serves 4
Cooking time: 30 mins
What You’ll Need:
- 25ml extra virgin olive oil
- 1 onion chopper
- 1 garlic clove
- 600gr cleaned mixed seafood
- About 1.3lt of fish stock
- 150ml dry white wine
- 2 tbls of tomato puree
- 300gr risotto rice
- 200gr of shelled mussels
- 2 tbls chopped parsley
- Salt&pepper
What To Do:
- Heat oil in a pan, add onion, garlic and cook over a low heat.
- Add the seafood and sprinkle the wine over. Cook until it has evaporated then season with salt and pepper.
- Pour 3 tbls of water and the tomato puree and cook for few minutes. Add the rice and cook until it has absorbed all the liquid. Continue adding hot stock, a ladle at a time and stir until each addition has been absorbed, this will take about 18min.
- When the rice is al dente add the mussels and mix. Sprinkle the parsley and serve.
Recipe from www.zizzi.co.uk, Zizzi Spring Menu