Seafood and Vegetable Risotto
Seafood and Vegetable Risotto
Risotto takes a little patience but is very easy to make, and a very satisfying meal in itself. This version uses mussels and prawns but you could add any seafood you prefer.
Ingredients
Serves: 2
- 1 large onion, roughly chopped
- 1 medium green capsicum, diced
- 1 medium orange capiscum, diced
- 150g mussels (cooked)
- 200g prawns (shelled and cooked)
- 2 tomatoes, thickly sliced
- 8 button mushrooms, thickly sliced
- 2 tablespoons oyster sauce
- 1 chicken stock cube
- 3 cloves garlic, minced
- 1 cup (155g) rice
- 4 green chillies, cut in half lengthways
- salt to taste
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat vegetable oil in a large frypan, add the onions, orange and green capsicums, garlic and halved chillies. Season with salt and fry until the onions are clear.
- Add the rice and stock cube to the pan, add the prawns, mussels, tomatoes, mushrooms and oyster sauce. Stir well until the rice is glazed, then add hot water to cover.
- Stirring often, add water as needed until the rice is cooked and the liquid all absorbed.
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