Today's Recipe: Home made tomato extra seafood risotto with Parmesan cheese, lemon zest and parsley!
Ingredients:
1 jar Bolognese sauce
3 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled
225g risotto rice
1 tbsp tomato purée
150ml fish stock/water
500 grams mixed seafood
1 jar Bolognese sauce
3 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled
225g risotto rice
1 tbsp tomato purée
150ml fish stock/water
500 grams mixed seafood
Instructions:
In a heavy pan heat the oil and sauté the onions over a low heat for 4-5 mins or until softened but not browned. Add the garlic and cook for a further 1 min.
In a heavy pan heat the oil and sauté the onions over a low heat for 4-5 mins or until softened but not browned. Add the garlic and cook for a further 1 min.
Stir in the rice, stirring continuously until it is well coated with the oil.
In a separate pan heat up the Bolognese sauce, tomato purée, stock and heat thoroughly.
Add 150ml of the warmed tomato mixture to the rice, stirring constantly until the liquid is absorbed by the rice.
Continue to add the rest of the sauce, bit by bit until all the sauce is added and the risotto has a creamy texture. This will take about 20-25mins.
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