Seafood Risotto
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
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INGREDIENTS
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tsp Hinds Spices Portuguese Spice
- 1 tsp Hinds Spices Cayenne Pepper
- 2 tsp Hinds Spices Parsley
- 2 cups Arborio or risotto rice
- 1.5 litres vegetable stock
- 250g cooked prawns
- 12 mussels,cooked
- 160g baby calamari and tubes
- 200g roasted cherry tomatoes
- ½ cup grated parmesan cheese
- 50g butter
- 2 Tbsp freshly chopped parsley
- Salt for seasoning
METHOD
- Heat the oil in a medium-sized pot over a low heat, add the onion and garlic and sauté for 2 minutes.
- Add the Hinds Spices Portuguese Spice, Hinds Spices Cayenne Pepper and Hinds Spices Parsley and fry for a minute.
- Add the Arborio or risotto rice and fry for 2 minutes.
- Add the stock a little at a time over a gentle heat for 15 minutes, adding more as it absorbs.
- Toss in the seafood and roasted tomatoes and cook for a few minutes until the seafood is cooked through.
- Stir in the Parmesan, butter and parsley. Season with salt and serve.