Seafood Risotto

By Rander9576

Ingredients

• yields 4 servings
• 1 tablespoon extra virgin olive oil,
• 1/2 cup chopped onion,
• 1 clove garlic, crushed,
• 1 cup Arborio rice,
• 2 cups chicken stock,
• 1/2 cup diced courgette
• 500 g peeled prawns,
• 500 g scallops,
• 1/2 cup frozen peas,
• 1/4 cup chopped fresh parsley,
• 3 tablespoons freshly grated Parmesan cheese.

Details

Servings 4

Preparation

Step 1

Heat the oil in a large deep frying pan or wok on a medium heat.
Add the onion and garlic clove and cook until until soft.
Add the rice and stir frequently for about 3 minutes.
Add half the chicken stock and then bring to a boil.
Lower the heat and cover and simmer for about 10 minutes or until the liquid is absorbed.
Add the rest of the chicken stock and courgette then cover and simmer for a further 5 minutes.
Add prawns, scallops and frozen peas.
Cover and simmer for 10 minutes, stirring once.
Stir in the chopped parsley and cook about 5 minutes, or until the liquid is absorbed and the rice is tender.
Stir in grated parmesan cheese.
Serve hot.