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Lemon Seafood Risotto
Ingredients
- 2 tablespoons olive oil
- 1 large onion, cleaned and thinly sliced
- 2 cloves garlic, minced
- 230g Arborio rice
- 500ml chicken stock, divided
- 250ml dry white wine, optional
- 250g scallops
- 250g medium prawns, peeled and deveined
- 60g fresh sweet peas, trimmed and halved crossways
- 1 medium red pepper, diced
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 2 tablespoons lemon juice
- ground black pepper to taste
Method
- Heat olive oil in a large, heavy-bottomed pan over medium-low heat. Cook the onion and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
- Pour in 350ml of the chicken stock, and bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken stock and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, prawns, peas and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice and pepper.
