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Seafood risotto

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Seafood risotto
A lower-fat version of a classic risotto that's still creamy and indulgent.
Serves
3
Prep
10 minutes
Cook
30 minutes
Each 554g serving contains (excludes serving suggestion)
KCal
374
Carbs
49.4g
Fibre
3.2g
Protein
21.4g
Fat
9.4g
Saturates
1.6g
Sugars
6.8g
Salt
0.78g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 tsp rapeseed oil
1 onion, finely chopped
1 low-salt vegetable stock cube, dissolved in 900ml water
1 yellow pepper, finely chopped
1 clove garlic, crushed
good pinch white pepper
15g parsley, finely chopped, plus 1 tbsp to serve
150g Arborio (risotto) rice
1 salmon steak (approx. 125g), cubed and skin removed
100g cooked peeled prawns
50g squid rings
50g natural low-fat yogurt
grind black pepper
pinch freshly chopped parsley
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Method

Recipe tips
  • You can use frozen, defrosted prawns and squid.
  • Keep stock simmering in a separate saucepan, so it’s hot when you add to the rice and doesn’t reduce the temperature and stop the rice cooking. Add a little at a time; if you run out just add a little boiling water.
  • Stirring regularly, with a wooden spoon, means rice releases its starch and ensures a creamy texture. 
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