I love risotto. Today I made mine with seafood, because I still had some left in the freezer from the spaghetti dish I had the other week, but it works equally well with other meats and veg. A particular fave of mine is chicken and asparagus.
Ingredients (serves 1)
100g Arborio Rice
120g cooked seafood
1/2 small onion, chopped
1 clove garlic, crushed
2 mushrooms, sliced
1 veg stock cube, made up to 1 pint
1 tbsp grated parmesan to serve
* heat 1/2 tsp oil in a pan and soften the onions for 5 minutes or so, until they start to go translucent
* add the garlic, mushroom and rice and mix thoroughly, then add enough stock to cover the rice
* simmer, stirring frequently adding more stock whenever the pan starts to look a bit dry. Continue until the stock has been absorbed and the rice is cooked. It'll take about half an hour
* when the rice is almost done stir through the seafood and heat
* add parmesan to serve
Nutritional info
Calories: 506, Carbs: 84g, Fat: 4g, Protein: 24g
No comments:
Post a Comment