Seafood & pea risotto

Seafood & pea risotto

This is a real treat for seafood lovers – make sure you thaw the scallops throughly before cooking.

By , 21 September 2015
Seafood & pea risotto
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.18 per serving
Nutritional Info
Each 693g serving contains
  • Fat low
    18.2g
    26%
  • Saturates high
    6.9g
    34%
  • Sugars low
    4.5g
    5%
  • Salt low
    1.3g
    22%
  • Energy 2617KJ 625KCAL
    31%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 378kJ/90kcal.
Ingredients
  • 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
Method
  • 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.