Mixed Seafood Risotto

    Mixed Seafood Risotto


    37 people made this

    This is a great dish for summer because the lemon gives it a bright clean finish. Very colourful and healthy too.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large leek, cleaned and thinly sliced
    • 2 cloves garlic, crushed
    • 1 cup (185g) Arborio rice
    • 2 cups (500ml) low-salt chicken stock, divided
    • 1 cup (250ml) dry white wine
    • 250g scallops
    • 250g medium prawns, peeled and deveined
    • 1 cup fresh snow peas, trimmed and halved crosswise
    • 1 medium red capsicum, diced
    • 3 tablespoons grated Parmesan cheese
    • 2 teaspoons dried basil
    • 2 tablespoons lemon juice
    • 1 pinch ground black pepper, to taste

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft; about 5 minutes. Stir in the rice and cook for 5 minutes more; stirring frequently.
    2. Pour in 1 1/2 cups of the chicken stock and bring to a boil over high heat; stirring occasionally. Reduce heat to medium-low and simmer uncovered for 5 minutes; continuing to stir. Pour in the remaining chicken stock and wine; increase heat to medium and cook for about 5 more minutes stirring constantly.
    3. Add the scallops, prawns, peas and red capsicum. Cook, stirring constantly until the remaining liquid is almost absorbed and the seafood has cooked; about 5 minutes. When the rice is just tender and slightly creamy season with Parmesan cheese, basil, lemon juice and pepper.

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