Herbal Seafood Risotto Recipe

How to Make Herbal Seafood Risotto?

 

Serve: 8
 

Ingredients:

  • 300 g / 10 oz white boneless fish fillet

  • 16 black mussels

  • 16 raw prawns

  • 3 1/2 liters / 15 cups chicken stock

  • cooking oil spray

  • 4 garlic cloves, finely chopped

  • 4 onions, finely chopped

  • 2 celery sticks, finely chopped

  • 4 cups / 880 g / 28 oz arborio rice

  • 4 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh oregano

  • 2 tablespoons chopped fresh thyme leaves

  • 4 tablespoons freshly grated Parmesan cheese

  • salt and pepper

Preparation:

  1. Use a sharp knife to cut the fish fillet into small cubes.

  2. Scrub the mussels well and remove the beards. Discard any mussels that are not tightly closed.

  3. Peel and devein the prawns, leaving the tails intact. Put the seafood in a bowl and refrigerate until required.

  4. Boil the stock in a saucepan, then reduce the heat to simmering.

  5. Spray a large saucepan lightly with the oil and heat over the medium heat.

  6. Add in the garlic, onion and celery to the pan and cook for approximately 4 minutes.

  7. Add 2 tablespoons water. Cover with lid and cook for further 6 minutes. Make sure the vegetables are tender.

  8. Add in the arborio rice and 2 tablespoons water. Cover and cook over the medium heat for 5 minutes. Make sure the rice grains are well coated.

  9. Add in 1 cup (250 ml / 8 fl oz of the hot stock gradually to the rice mixture. Stir constantly over the low heat until all the stock has been absorbed.

  10. Repeat the process, adding 1 cup of liquid each time until all but a small amount of stock is left and the rice is just tender.

  11. Bring a small amount of water to the boil in a saucepan.

  12. Add in the mussels, cover and cook for 5 minutes. Make sure the mussels have opened. Drain and discard the mussels that have not opened. Set aside.

  13. Add in the fish, prawns and the remaining hot stock to the rice. Stir well. Cook for further 10 minutes or until the seafood is just cooked and the rice is tender. Remove from the heat.

  14. Add in the cooked mussels, cover and set aside for 6 minutes.

  15. Stir in the herbs and Parmesan cheese through the risotto. Season with freshly cracked pepper and salt. Serve immediately.

Nutrition per serving:

  • 560 kcalories, protein 35 g, fat 5 g, carbohydrate 85 g, dietary fiber 5 g, cholesterol 170 mg

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