Seafood Risotto
Author: 
 
Ingredients
  • 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
Method
  1. Place stock and saffron in a large saucepan. Bring to the boil. Stand 5 minutes to infuse.
  2. Add tomatoes. Return to the boil. Remove from the heat. Reserve 1 cup and set aside.
  3. Heat 2 tbsp olive oil and the garlic oil in a large saucepan to heat.
  4. Add spring onion and paprika. Cook stirring until soft.
  5. Add rice, cook for 1 minute.
  6. Add 1 cup hot stock. Cook until all liquid is absorbed.
  7. Continue adding stock 1 cup at a time until all stock has been absorbed and rice is tender (about 25 minutes).
  8. Add the reserved stock with the mussels. Cook, stirring for 2 minutes or until the mussels are all open.
  9. Meanwhile heat the remaining oil in a frying pan and add prawns and calamari. Cook, stirring, for 3 minutes until just cooked.
  10. Stir calamari and prawns into the risotto.
  11. Serve with lemon wedges.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/seafood-risotto-minimal-preparation-cooked-in-30-minutes/