Ingredients
- 4 Tbsp. Extra virgin olive oil
- 375 gm Arborio rice, (12oz)
- 1 med Onion, roughly minced
- 1 x Clove garlic, finely minced
- 1 lt Vegetable stock, (1 3/4 pint)
- 1 x Red pepper, deseeded and roughly minced
- 1 med Aubergine, roughly minced and salted to extract the bitter juices
- 1 x 400 gram pac frzn seafood salad, defrosted
- 5 Tbsp. Fresh basil, roughly minced
- 2 Tbsp. Fresh parsley, finely minced Salt and freshly grnd black pepper
- 25 gm Unsalted butter, (1oz)
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Basil And Seafood Risotto
Servings: 4
Directions
- Preheat 1 Tbsp. of the oil and add in the rice, onion and garlic, heat for 2 min, stirring to prevent the rice from burning.
- Add in the warm vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary.
- Rinse and dry the aubergine.
- In another pan, heat the remaining 3 Tbsp. of oil and fry the pepper and aubergine for 3-4 min, then add in these to the rissotto.
- Add in the seafood 2-3 min before the rice is cooked (see pack for length of cooking time).
- Just before serving add in the herbs, butter and season to taste.
- NOTES : Herbs and seafood and arborio rice combine to give a tasty risotto.
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