Seafood & pea risotto
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- 1.4L hot vegetable stock, made with 1 stock cube
- 2 tbsp olive oil
- 25g butter
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 350g Asda Arborio Risotto Rice
- 240g pack Asda Extra Special Frozen Raw Peeled Jumbo King Prawns
- 350g frozen peas
- 1 tbsp chopped parsley (or 1 tsp mixed dried herbs)
- 190g pack Asda Frozen Scallops
- 40g Parmesan, shaved
Heat the stock in a covered pan until simmering. Leave on a low heat to keep hot.
Heat 1 tbsp oil and half the butter in the pan. Add the onion and cook until soft but not coloured. Add the garlic, if using, and cook for 1 minute, then add the rice and store over a low heat for 1-2 minutes.
Add the stock, a ladleful at a time, and cook, stirring. Make sure the hot stock has almost been absorbed before you add the next ladleful.
When the rice has been cooking for 15 minutes, add the peas and parsley (or mixed herbs) with a ladleful of stock. Heat until simmering again and continue to cook, adding the stock, until the rice is tender (you may not need all the stock).
Heat the rest of the oil and butter in a large frying pan and cook the prawn and scallops for 5–6 minutes over a medium heat until just cooked (they'll turn pink). Add to the risotto with the pan juices. Divide between four bowls and serve topped with Parmesan.