mary berry seafood risotto

seafood risotto

This prawn’s rice risotto recipe is quick and easy. Serve with crusty bread and a glass of wine.

Basic Ingredients for seafood risotto

  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped garlic
  • 1 medium onion, finely chopped
  • 1/2 cup vegetable stock
  • Salt to Taste
  • 50 grams Parmesan cheese
  • 1 cup chopped fresh parsley Freshly cut fresh parsley sprig to garnish

How to make seafood risotto

  • In a nonstick skillet, heat olive oil. Sauté garlic until fragrant. Sauté onion until translucent.
  • Mix in Arborio rice. Mix in white wine and cook for about 1-2 minutes.
  • Mix the clams and cook until they open up. Mix 1 1/2 cups vegetable broth with clams. Stir to combine and cook for 20-25 min.
  • Mix in the prawns, rawas, and salt.
  • Mix in pepper powder and cheese. Add parsley to the mixture.
  • Serve hot with a parsley sprig.

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