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Shellfish risotto

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Prawns, squid and mussels combine with pepper and courgette to create a tasty shellfish risotto.
Serves
4
Prep
10 minutes
Cook
30 minutes
Each 462g serving contains (excludes serving suggestion)
KCal
267
Carbs
38.40g
Fibre
2.80g
Protein
19.40g
Fat
3.30g
Saturates
0.40g
Sugars
5.90g
Salt
1.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
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
  1. Add oil to a pan and cook the onion for 5 minutes. In a separate pan, heat the stock and simmering gently.
  2. 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.
  3. Add hot stock a little at a time, so the rice is just covered, whilst stirring regularly. The risotto should be bubbling very gently.
  4. 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.
  5. 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.
Chefs 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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