Print

Seafood risotto

Print Recipe

Ingredients

Scale
  • 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) SunRice Arborio Risotto 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

Instructions

  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.
  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.
  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.)
  4. Remove from heat, discard any unopened mussels. Stir in 1 tablespoon of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley.

Find it online: https://legenrecipes.com/recipe/seafood-risotto/