Seafood risotto

title="Seafood risotto"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Seafood-risotto.jpg" srcset="https://img.taste.com.au/tl5qxyEF/w720-h480-cfill-q80/taste/2016/11/seafood-risotto-21255-1.jpeg 720w, https://img.taste.com.au/JgvNaPpv/w643-h428-cfill-q90/taste/2016/11/seafood-risotto-21255-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Seafood risotto"
/>

(7) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Nutrition information, Mussels

Ingredients

• 750ml (3 cups) fish stock


• 375ml (2 1/2 cups) hot water


• 2 teaspoons olive oil


• 1 brown onion, chopped


• 330g (1 1/2 cups) arborio rice


• 16 (about 400g) black mussels, debearded


• 12 (about 300g) cooked prawns, peeled leaving tails intact


• 2 teaspoons garlic pepper sauce (Tabasco brand)


• 2 tablespoons chopped fresh continental parsley


• Salt & freshly ground black pepper

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
  
  
  

  
  

  
  



• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add rice and cook for 30 seconds or until grains appear slightly glassy. Increase heat to high.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add 1 1/4 cups (310ml) of simmering stock mixture to rice, stirring with a wooden spoon, and cook for 1-2 minutes or until liquid is absorbed. Continue to add stock mixture, 1 1/4 cups at a time, stirring. Allow all liquid to be absorbed before adding more. Add mussels to pan with last portion of stock mixture. Cook for 2 minutes then add prawns and garlic pepper sauce. Cook for 2 minutes or until mussels have opened and rice is tender yet firm to the bite. (The rice will take about 15 minutes to cook.)
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Remove from heat, discard any unopened mussels. Stir in 1 tablespoon of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley.
  
  
  

• High carb


• Low fat


• Low kilojoule


• Low sugar

Nutrition

• 1748 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat




• 1g

  Fibre




• 23g

  Protein




• 98mg

  Cholesterol




• 1071.3mg

  Sodium




• 2g

  Carbs (sugar)




• 68g

  Carbs (total)

All nutrition values are per serve

• Author: Jane Charlton


• Image credit: John Paul Urizar


• Publication: Australian Good Taste

Source: taste.com.au