Going out for food is one of the things I am missing the most during lockdown. I have been loving trialling and creating different dishes over the last few months and this seafood risotto is one of my favourite recipes that I have put together. This dish is perfect for summer dining in the garden and one you can use to impress your friends and family after lockdown.
King Prawn & Scallop Risotto
Serves 4
Cooking time: 45-50 minutes
Ingredients:
300g arborio risotto rice
1l fish stock
Half a glass of white wine
50g butter
400g scallops
200g raw king prawns
4 spring onions, chopped
4 cloves of garlic, chopped
A good pinch of chilli flakes
1 tbsp chopped parsley
Salt and pepper to season
Olive oil
Method:
Melt the butter into a large pan or wok over a medium-high heat. Add the garlic and spring onions and fry until soft. Add the rice to the pan and stir for 2 minutes until well coated in the butter mixture.
Pour one ladle of fish stock and the white wine into the pan of rice and stir in until absorbed. Keep adding the fish stock a ladle at a time until the rice is soft. Make sure to keep stirring as you do this. This should take around 35-40 minutes.
5 minutes before serving heat up some olive oil in a frying pan. Season the scallops and prawns with the chilli flakes, salt and pepper and then pat the scallops dry using kitchen paper. Add the scallops to the frying pan and fry for 2-3 minutes on both sides.
While the scallops are cooking, add the prawns to the risotto pan and cook through. Once all of the seafood is cooked add the scallops to the risotto pan and combine.
Sprinkle the risotto with the chopped parsley and some chilli flakes and serve.
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Georgia May x
