Seafood Risotto

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Here is my store cupboard / freezer seafood risotto. Obviously if you want to use fresh seafood then please go ahead, but I wanted to show you how a delicious meal can be made with ingredients you already have. So next time you are at the shops, why not pick up a bag of frozen seafood for your freezer, it will come in handy for this recipe or a lovely seafood pasta.

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Serves 4

INGREDIENTS

2 onions - finely chopped

4-5 cloves garlic - chopped

300g risotto rice

1 tin tomatoes

1 litre hot stock - I used chicken

200g-300g seafood - I used frozen

Any herbs to serve

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METHOD

Sauté the onion and garlic until soft and golden. Pour in the rice and coat in the delicious flavour. Pour in the tomatoes, stir and warm through. Season generously. Pour in the stock ladle at a time, stirring here and there. When the stock has been absorbed, then add another ladle. Repeat until the rice is just cooked. Add the seafood and cook fo 5-8 minutes if raw or warm through if already cooked. Check the seasoning. Drizzle with olive oil and sprinkle with herbs.