Prep Time10 minutes
Cooking Time30 minutes
60 ml Freshers Canola Oil
1 onion, finely chopped
2 garlic cloves, crushed
250 g Waitrose Arborio Risotto Rice
100 ml white wine
1.25 litres Ina Paarman Real Fish Stock
200 g Food Lover's Signature Half-Shell Mussels
200 g Food Lover’s Signature Prawn Meat
200 g Food Lover's Signature Squid Rings
grated rind of half a lemon
30 ml La Belinda Tomato Puree
parsley, chopped plus sprigs for garnish
lemon wedges, for garnish
Heat oil in a large pan; add onion and garlic and fry until soft.
Add rice and stir to coat the grains in the oil.
Add wine to pan and cook until the wine is absorbed; this should take a few minutes.
Add 250 ml of the hot fish stock and cook, stirring, until the liquid is absorbed. Keep adding stock in batches until about half is used. This should not take more than 10 – 15 minutes.
Stir in the thawed seafood and cook for a couple of minutes. Continue adding the stock, until the rice is cooked. The grains should be soft-firm and the mixture creamy.
Stir in the lemon rind, tomato puree and herbs. Season with freshly ground black pepper and salt as desired.