Shellfish Risotto
Serves 4
Prep Time 15 mins
Cooking 40 mins
Level low
Ingredients
- 750g, made with 1.5 tablespoons of Spoon Stock Pinto’s Pride Vegetable Spoon Stock
- 240g Arborio Rice
- 200g of your liking Shellfish
- 100g Mayor Diced Onions
- 60g Mayor Garden Peas
- 1/2 red, washed, seeds removed and finely chopped Bell Pepper
- Olive Oil
- A little Turmeric
- Salt and freshly ground pepper
In a large frying pan, gently pan fry the Mayor Onion in olive oil stirring constantly. Add the dried rice to the mixture just as the onion Is turning golden. Mix well and add a little turmeric (this will give colour to the risotto). Lower the heat and cook for around 7 minutes. Add the Spoon Stock to the mixture and stir well. If the liquid evaporates you may add some more hot water to the recipe. After cooking the rice for around 25 minutes add the Mayor Garden Peas, bell pepper and the shellfish. Season to taste and serve hot.
Recipe by Anton B Dougall
