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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