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Seafood Risotto
Seafood Risotto is an ideal way to make a little seafood go a long way. It’s the perfect larder recipe to use canned seafood and arborio rice and cook up a feast of flavour.
Ingredients
- 1 tbsp olive oil from the Long Fin Tuna
- 1 onion finely chopped
- 250 g Carnaroli risotto rice
- 900 ml fresh fish or vegetable stock hot
- 4 tbsp wild garlic pesto or other green pesto
- 180 g Long Fin tuna in oil drained
- 40 g marinated anchovies
- 240 g prawns
- 60 g Pecorino cheese
- 40 g Pecorino cheese
Instructions
- 1 tbsp olive oil from the Long Fin Tuna, 1 onionHeat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.
- 250 g Carnaroli risotto rice, 900 ml fresh fish or vegetable stockAdd the rice, stir for 1 minute, add a 50ml of stock and simmer until evaporated.
- 900 ml fresh fish or vegetable stockAdd 400ml of the stock and simmer again, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.
- 900 ml fresh fish or vegetable stockAdd the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.
- 4 tbsp wild garlic pesto or other green pestoStir in the pesto and cook for 1 minute.
- 60 g Pecorino cheeseRemove from the heat, stir in 60g of Pecorino finely chopped or crumbled and season to taste.
- 180 g Long Fin tuna in oil, 40 g marinated anchovies, 240 g prawnsAdd the Long Fin tuna, anchovies and prawns and gently stir into the risotto.
- 40 g Pecorino cheeseServe with the remaining 40g of Pecorino in finely shaved slivers over the top.
Nutrition
Calories: 412kcalCarbohydrates: 37gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 94mgSodium: 1170mgPotassium: 406mgFiber: 2gSugar: 1gVitamin A: 303IUVitamin C: 1mgCalcium: 289mgIron: 3mg