Seafood Risotto

Perfect Pixie's Note:

This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 pints vegetable stock (made up-kept warm or hot)
• 100 g butter , approx
• 1 medium onion , finely chopped (add another if you like)
• 1 garlic clove , crushed (minced garlic will be fine)
• 500 g fish (prawns, calamari, mussels etc)
• spring onion (optional)
• white wine
• 225 g arborio rice

Directions:

1. prepare stock and keep warm/hot.
2. melt butter in big fry pan and add onions and garlic and cook about 5minutes.
3. add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
4. start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
5. keep doing this until all stock is used up, about 20-30 minutes.
6. add the seafood and cook about a further 3 minutes until heated through.
7. serve with chopped spring onions if desired.