RECIPE: Seafood Risotto

Time: 30 mins

Servings: For 2 adults

Ingredients:

235g fresh seafood mix (mussels, prawns and calamari/squid)

220g Arborio rice

Approx. 700ml vegetable stock

2 tablespoons of olive oil

1 courgette

1 small onion

Method:

Dice the courgette and onion then lightly fry in the olive oil until starting to soften.

Stir in the dry arborio rice and lightly fry for a couple of minutes.

Add the stock a little at a time, waiting until the liquid has been soaked up by the rice before adding a bit more. This way you will be sure to get the right consistency rather than watery risotto! If you run out of stock and need a bit more liquid, plain boiled water will be fine.

Once the rice is cooked, stir in your seafood mix - this should be pre-cooked already so you just need to warm it through in the rice.

Serve with buttered crusty bread.