About this recipe:A delicious seafood risotto with a gorgeously creamy texture and taste!
2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
230g Arborio rice
500ml chicken stock, divided
250ml dry white wine
250g medium prawns, peeled and deveined
60g fresh mange-tout, trimmed and halved crossways
1 medium red pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste
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Method Prep:30min › Cook:25min › Ready in:55min
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.
Pour in 350ml of the chicken stock, and bring to the 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.
Add the scallops, prawns, peas and red pepper. 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.
good recipe, I live in Austria so not all ingredients are easy to come by, I used prawns, salmon & cod as scallops are like trying to find hens teeth! and artichokes in replacement for the mange tout( again hard to find)& home grown cherry tomatoes, but result was delicious - 20 Sep 2015