Seafood risotto

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Seafood risotto

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Nutrition information, Mussels

Ingredients

  • 750ml (3 cups) fish stock
  • 375ml (2 1/2 cups) hot water
  • 2 teaspoons olive oil
  • 1 brown onion, chopped
  • 330g (1 1/2 cups) arborio rice
  • 16 (about 400g) black mussels, debearded
  • 12 (about 300g) cooked prawns, peeled leaving tails intact
  • 2 teaspoons garlic pepper sauce (Tabasco brand)
  • 2 tablespoons chopped fresh continental parsley
  • Salt & freshly ground black pepper

Method

  • Step 1
    Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
  • Step 2
    Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add rice and cook for 30 seconds or until grains appear slightly glassy. Increase heat to high.
  • Step 3
    Add 1 1/4 cups (310ml) of simmering stock mixture to rice, stirring with a wooden spoon, and cook for 1-2 minutes or until liquid is absorbed. Continue to add stock mixture, 1 1/4 cups at a time, stirring. Allow all liquid to be absorbed before adding more. Add mussels to pan with last portion of stock mixture. Cook for 2 minutes then add prawns and garlic pepper sauce. Cook for 2 minutes or until mussels have opened and rice is tender yet firm to the bite. (The rice will take about 15 minutes to cook.)
  • Step 4
    Remove from heat, discard any unopened mussels. Stir in 1 tablespoon of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley.

  • High carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 1748 kj

    Energy

  • 5g

    Fat Total

  • 1g

    Saturated Fat

  • 1g

    Fibre

  • 23g

    Protein

  • 98mg

    Cholesterol

  • 1071.3mg

    Sodium

  • 2g

    Carbs (sugar)

  • 68g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste

Source: taste.com.au

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