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Shellfish risotto

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Shellfish risotto
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
38.4g
Fibre
2.8g
Protein
19.4g
Fat
3.3g
Saturates
0.4g
Sugars
5.9g
Salt
1.38g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 tsp rapeseed oil
1 onion, finely chopped
1 low-salt 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
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Method

Recipe 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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