Seafood Risotto is a fantastic quick and easy meal. Using Gia garlic puree to speed up the process. A mix of prawn, mussel and squid cooked in stock, with parmesan added for a creamy garlicky rice dish.
INGREDIENTS
1 tbsp Olive Oil
50 g Butter
2 tsp Garlic Puree
350 g Risotto Rice
1.3-litre fish or vegetable stock
300 g Seafood selection of mussels, squid and prawns
2 tbsp Fresh Oregano
60 g Parmesan grated + extra to serve
Salt & Pepper
INSTRUCTIONS
Heat oil and butter in a pan, once the butter has melted, add garlic puree.
Mix rice into the oil, butter and garlic stir through for 2 minutes.
Turn up to high heat. Add hot stock one ladle at a time, stir. Once the rice has absorbed all that stock. Add another cup of stock.
Continue adding more stock, once the previous stock has been absorbed. Stir every 30 seconds. This process will take about 20 minutes ( 3-4 minutes for each cupful of stock)
Turn heat to low. Add cooked seafood selection and oregano. Heat through for 4 minutes. When using raw seafood mix cook for about 8 minutes.
Take off heat. Add parmesan cheese, stir until it melts. Add salt & pepper.
Serve with more Parmesan and some fresh herbs. Great served with Italian focaccia bread.
NUTRITION
Calories: 631kcal Carbohydrates: 74g Protein: 33g Fat: 21g Saturated Fat: 10g Cholesterol: 226mg Sodium: 1948mg Potassium: 463mg Fiber: 4g Sugar: 1g