Seafood risotto

A mix of flavoursome seafood coupled with rice, wine and vegetables makes for a delicious and homely dinner for any occasion. Serves 6.

INGREDIENTS

2 tablespoons olive oil

1 large leek, thinly sliced

2 cloves garlic, minced

230g Arborio rice 500ml chicken stock

250ml dry white wine

250g scallops

250g medium prawns, peeled and deveined

60g fresh mangetout, trimmed

1 medium red pepper, diced

3 tablespoons grated Parmesan cheese

2 teaspoons dried basil

2 tablespoons lemon juice Black pepper, to taste

METHOD

1) Heat the olive oil in a heavy-bottomed saucepan over a medium-low heat.

2) Cook the leek and garlic until soft, about 5 minutes.

3) Stir in the rice, and cook for 5 minutes more, stirring frequently.

4) Pour in 350ml of the chicken stock, and bring to the boil over high heat, stirring occasionally.

5) Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir.

6) Pour in the remaining chicken stock and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.

7) Add the scallops, prawns, mangetout and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes.

8) When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice and pepper.