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Coastal Seafood: Week #5

Seafood Risotto

Creamy GF risotto with leftover shrimp and mussels

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Adjusted to 3.4 servings (1 child = 70% of an adult portion).

Ingredients

  • 255 g GF risotto rice
  • 340 g mussels (or leftover shrimp)
  • 0.85 onion, diced
  • 127.5 ml white wine
  • 680 ml fish stock, warm
  • 42.5 g butter
  • 42.5 g Parmesan
  • Lemon zest and parsley

Instructions

  1. 1

    Fry onion in butter until soft. Add rice and stir 2 minutes.

  2. 2

    Add wine and stir until absorbed. Add stock one ladle at a time, stirring.

  3. 3

    When rice is al dente (about 18 minutes), fold in seafood and warm through.

  4. 4

    Stir in remaining butter and Parmesan. Serve with lemon zest.

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