Ingredients

  • 1 onion
  • 4 cloves of garlic
  •  1 tbsp olive oil
  • 300g risotto rice
  • 500ml veg or fish stock
  • 30g grated parmesan
  • 350g mixed seafood (squid, mussels & prawns)
  • 4 handfuls of kale
  • 3 tbsp creme fraiche
  • 2 handfuls of rocket
  • 2 handful of parsley
  • zest of 1 lemon
  • salt & pepper

SEAFOOD RISOTTO

Time: 45 mins. Serves 4

I often find risottos thick, heavy & fairly flavourless, but this one is fresh and so full of flavour you’ll want to make it again before you finish your plate. You can swap out the seafood for any type you fancy – I like quite a lot of seafood in mine! 

Method

Dice the onion & finely chop the garlic. Place in a wide pan with the olive oil & soften. When translucent add the risotto rice & cook for 5 mins.

Start adding the stock a little at a time, stirring regularly, allowing the stock to fully absorb before adding more.

Pick the kale leaves off any tough stems and chop in to small pieces. Add to the risotto & stir into wilt. Add in the parmesan & creme fraiche. Season with salt & pepper. 

Add the seafood & rocket to the risotto and stir. Chop the parsley & stir through with the lemon zest.

I finished them off with some extra rocket & lemon oil.

Welcome To ID Health

Join my mailing list, more banter, less spam.