Seafood Risotto
Author: Suzanne Perazzini
- ¼ tsp saffron threads
- 400g/14 oz can of diced tomatoes
- ¼ cup olive oil
- 2 spring onions, finely chopped (green part only)
- 1 tsp garlic-infused oil
- ½ tsp smoked paprika
- 1 ½ cups Arborio rice
- 1 litre (4 cups) chicken stock (garlic and onion-free)
- 12 fresh mussels, scrubbed & de-bearded
- 300g calamari rings
- 500g peeled raw king prawns
- ½ cup chopped fresh parsley
- Lemon wedges to serve
- Place stock and saffron in a large saucepan. Bring to the boil. Stand 5 minutes to infuse.
- Add tomatoes. Return to the boil. Remove from the heat. Reserve 1 cup and set aside.
- Heat 2 tbsp olive oil and the garlic oil in a large saucepan to heat.
- Add spring onion and paprika. Cook stirring until soft.
- Add rice, cook for 1 minute.
- Add 1 cup hot stock. Cook until all liquid is absorbed.
- Continue adding stock 1 cup at a time until all stock has been absorbed and rice is tender (about 25 minutes).
- Add the reserved stock with the mussels. Cook, stirring for 2 minutes or until the mussels are all open.
- Meanwhile heat the remaining oil in a frying pan and add prawns and calamari. Cook, stirring, for 3 minutes until just cooked.
- Stir calamari and prawns into the risotto.
- Serve with lemon wedges.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/seafood-risotto-minimal-preparation-cooked-in-30-minutes/
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