Dinner ideas

Chilli seafood risotto

Making risotto can be a meditative task, the stirring and ladling with a wooden spoon in one hand and a glass of wine in the other. This chilli seafood risotto is creamy, warming and delicious.
seafood risotto
1H 15M



1.Place stock and the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered.
2.Heat oil in large saucepan; cook leek and chilli, stirring, until leek softens. Add rice and saffron; stir to coat in leek mixture. Add wine and paste; cook, stirring, until wine has almost evaporated.
3.Add ½ cup simmering stock to the rice mixture. Cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in ½-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes.
4.Add marinara mix and peas; mix gently. Simmer, covered, 5 minutes. Uncover; simmer until all stock has been absorbed and seafood is tender. Stir in rind and parsley.

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