Fish and Prawn Risotto
45 minServes 4
A creamy risotto with seafood: arborio rice toasted in butter, simmered with stock, then finished with tilapia and prawns.
| prepHeat vegetable stock in a separate saucepan over low to medium heat until warm (not boiling) | ||||||||
| 60 g butter | Heat butter & oil until melted | Sauté shallots & bacon, 10 min until opaque | Toast rice, stirring, until coated & golden | Pour in wine, stir once or twice | Add stock gradually, simmer low, 15–20 min | Stir in fish & prawns gently | Add lemon zest, simmer 10 min until cooked | Stir in parmesan & parsley, serve with lemon |
| 15 ml olive oil | ||||||||
| 2 shallots, finely sliced | ||||||||
| 4 slices bacon | ||||||||
| 200 g arborio rice | ||||||||
| 240 ml white wine | ||||||||
| 960 ml vegetable stock | ||||||||
| 225 g tilapia or other firm white fish | ||||||||
| 20 prawns or shrimp | ||||||||
| 2 tsp lemon zest | ||||||||
| 15 g parmesan cheese, finely grated | ||||||||
| 3 g parsley, finely chopped | ||||||||
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