Seafood Risotto

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 

Gammon Risotto

I had a load of gammon left from a roast, but obviously this would work just as well with other meats, or just use more mushrooms for a veggie option.

Ingredients (serves 2)
150g arborio rice
1 small onion, chopped
1 clove garlic, crushed
3 mushrooms, sliced
600ml vegetable stock
30g sweetcorn (optional)
150g cold roast gammon, cubed
Black pepper

* heat a little oil in a pan, add the onion and cook until translucent. Add the garlic and mushroom and cook for another minute
* add the rice and cook for 30 seconds, then pour in about 100ml of stock and the sweetcorn and stir.
* cook gently, stirring frequently, and add more stock whenever it starts to look a bit dry.
* when the rice is almost cooked stir in the gammon and season well with plenty of pepper.
* top with a bit of grated cheese to serve if you like.