Seafood Risotto

After my post a couple of days ago about going out to eat and how much I love Seafood Risotto, I thought I would share with you the recipe we make at home. Its a recipe I found online but have changed it to suit our tastes.

Its pretty easy and comes out beautiful every time!

Seafood Risotto

A packet of seafood marinara, prawns, mussels, fish... whatever you can get.
1 med. onion sliced
2 cloves garlic, crushed
1 1/2 c arborio rice
1/2 c white wine
3 c fish stock or water (i use fish sauce in water)
400 g canned tomatoes, (diced)
1/2 c fresh parsley, finely chopped
grated parmesan.

Heat a large saucepan over a medium heat. Lightly coat with cooking oil spray and sear the seafood, in batches, for 30-60 seconds each side. Remove and set aside.

Spray the pan again and cook the onion and garlic for 4-5 minutes or until golden. Stir in the rice to coat and pour in the wine, reducing by half. Gradually add the stock and tomatoes, half a cup at a time, stirring continuously until all the liquid is absorbed. This should take 20 minutes.

Return the seafood to the pan and cook for 2 minutes to heat through. Stir in the parsley, season to taste and serve immediately.

Sprinkle with a little grated parmesan.