Free Recipe Basil And Seafood Risotto
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Basil And Seafood Risotto Recipe
4 tb Olive oil
375 g Arborio rice; (12oz)
1 md Onion; roughly chopped
1 Clove garlic; finely chopped
1 l Vegetable stock; (1 3/4
-pint)
1 Red pepper; deseeded and
; roughly chopped
1 md Aubergine; roughly chopped
-and
; salted to extract
; the bitter juices
1 400 gram pac frozen seafood
-salad; defrosted
5 tb Fresh basil; roughly chopped
2 tb Fresh parsley; finely
-chopped
Salt and freshly ground
-black pepper
25 g Unsalted butter; (1oz)
Basil And Seafood Risotto Preparation
Preheat 1 tablespoon of the oil and add the rice, onion and garlic, heat for 2 minutes, stirring to prevent the rice from burning. Add the hot vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary. Rinse and dry the aubergine. In another pan, heat the remaining 3 tablespoons of oil and fry the pepper and aubergine for 3-4 minutes, then add these to the rissotto. Add the seafood 2-3 minutes before the rice is cooked (see pack for length of cooking time). Just before serving add the herbs, butter and season to taste. Converted by MC_Buster. NOTES : Herbs and seafood and arborio rice combine to give a tasty risotto. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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