I love New Zealand seafood and I love fluffy white rice. This seafood risotto recipe is amazingly easy and full of omega 3 goodness.

Serves 6

You’ll need:
500g mussels
300ml white wine
1.2 litres fish stock
Saffron threads
2 tablespoons oil
30g butter
500g raw prawns, peeled and deveined
225g squid hoods, sliced
200g scallops
3 cloves garlic, crushed
1 onion, chopped
2 cups risotto style rice (arborio)
2 tomatoes, peeled, chopped
2 tablespoons chopped parsley (from your HerbStation)
1/2 cup cream
salt and pepper to taste
Parmesan cheese for garnish

How to:

Clean mussles, place in saucepan with wine, cook on medium heat for 3-5 minutes (or until open) strain and reserve liquid.
Remove mussels from shells.

Combine mussel liquid, stock and saffron in saucepan, cover and keep at low simmer.

Heat oil and butter in large saucepan over medium heat.
Add prawns, cook for several minutes until pink.
Add squid and scallops, cook until white.
Add garlic and onion, cook until golden, stir in rice until coated.
Add 1/2 cup hot liquid, stir until absorbed.
Combine wih rest of liquid, stirring constantly.
Stir in tomatoes, seafood, parsley and cream, heat through.
Season, (add some coriander, chopped spring onions etc if desired)
Garnish with a sprinkle of Parmesan cheese, a drizzle of balsamic vinegar and serve with fresh bread.

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