Seafood Risotto

ARTICLE

01 October 2024

4 mins read

Gluten Free (GF) Egg Free Cheap eat <$5 per serve (<$5)

Prep time:

40 minutes

Serves:

Average cost:

$4.75

The perfect recipe if you’re trying to impress someone, yourself included. Feels fancy, but is super easy to cook! Double or triple this recipe if you’re making it for a crowd. Serve with an easy side salad of mixed leaves and balsamic vinegar or some steamed greens!

Ingredients

1 tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
¾ cup arborio rice
½ cup white wine
500ml fish stock
1 cup water
2 tbsp tomato paste
300g seafood marinara mix
40g parmesan cheese, grated
¼ cup chopped flat-leaf parsley

Method

Place the fish stock and water into a small saucepan and heat over medium-low heat.
Heat a large pan over medium heat with extra virgin olive oil. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for a further minute.
Add the rice to the pan and toss to coat. Add the wine and stir. Allow to cook for 2-3 minutes or until the wine has absorbed.
Add the warm stock 1 cup at a time stirring occasionally allowing the rice to absorb all the liquid before adding another cup to the pan. Continue until all the stock has been added.
Turn the heat to low and add in the marinara mix. Stir and allow the mixture to cook for a further 3 minutes or until the seafood has just cooked through and the rice is al dente.
Add the tomato paste and grated parmesan cheese. Stir well. Season with pepper. Fold through the parsley just prior to serving.

Notes:

If you can’t find fish stock swap for vegetable or chicken stock
To make gluten free ensure the stock you use is gluten free

Dietary:

Gluten Free (GF)
Dairy Free (DF)
Nut free
Egg free
Cheap eat <$5 per serve (<$5)
Meal Prep Friendly (MPF)
20 Min Meal (<20 min)

Nutritional Information (per serve)

Calories	Protein	Carbs	Fats	Fibre
578	25	72	19	6

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