Seafood Risotto
Ingredients
(Serves 4)
-Half a packet of frozen Puul’s seafood mix
– 3 tbsp olive oil
– 1 onion
– 2 cloves of garlic
– 300 g Arborio rice
– 120 ml white wine
– 1 liter vegetable or fish stock
– 30g unsalted butter
– Handful of peas
Instructions
1) Place a large non-stick pan over low heat. Add olive oil, finely diced onion, finely minced garlic.
2) Cook for 5 – 8 minutes, stirring occasionally. Add the rice, stir and cook saute for 2 – 3 minutes over low heat.
3) Increase the heat, pour in the white wine, and cook for 1 – 2 minutes, occasionally stirring for the alcohol to evaporate.
4) Gradually, ladle by ladle, start adding the vegetable (or fish) stock. Add the next ladle of stock only when the first one is cooked into the rice. Repeat the process until the rice almost cooks. It will take about 12 minutes.
5) Add the seafood to the risotto and bring to a boil. Add a handful of peas. Remove from the heat, add in the butter, stir for the butter to melt, then season to taste with salt and pepper.
6) Set a side for 2 – 3 minutes. Serve and enjoy 😊