Name: Seafood risotto
Total time: 45 min
Ingredients: 400g of risotto rice; 900ml of fish stock; 2 tbsp of olive oil; 3 garlic cloves, peeled and crushed; 1 onion, peeled and finely diced; 1 sprig of fresh thyme; 1 bay leaf; 100ml of white wine; 1 pinch of saffron; 100g of cooked prawn, peeled; 100g of mussels, cooked and shelled; 4 scallops, sliced; 75g of peas, cooked; 1 tbsp of coriander, chopped; 1 tbsp of tarragon, finely chopped; 1 tbsp of chervil, chopped; 1 tbsp of dill, chopped; 50g of butter; 50g of parmesan, grated; salt; black pepper, freshly ground

Seafood risotto

by Shaun Rankin

Ingredients

Cereals, Grains & Pasta

400g of risotto rice

Store Cupboard

900ml of fish stock
salt
black pepper, freshly ground

Oils & Vinegars

2 tbsp of olive oil

Fruit & Vegetables

3 garlic cloves, peeled and crushed
1 onion, peeled and finely diced
75g of peas, cooked

Beverages

100ml of white wine

Spices & Dried Herbs

1 pinch of saffron

Fish & Shellfish

100g of cooked prawn, peeled
100g of mussels, cooked and shelled
4 scallops, sliced

Dairy

50g of butter

Cheese

50g of parmesan, grated