White Wine & Seafood Risotto

Per Serving: Calories 452 | Carbs 45g | Protein 24g | Fat 24g


Who needs takeaway when you can have top-notch, healthy food at home in 30 minutes!


This is everything you want from a risotto. A good variety of seafood, silky rice, rich and garlicky with a zing from the white wine. It hits every taste bud!


Perfect for a date night or dinner party. Yes risotto requires a little bit of love and care, stirring throughout, but it's simple to put together and will be certain to impress.

Plus it's balanced, high protein, low calorie and won't leave you in a food coma!


INGREDIENTS (Serves 2):

  • 100g risotto rice (will triple in weight when cooked, so 50g per person)

  • 300ml fish or vegetable stock

  • 250g frozen mixed cooked seafood (I used mix of mussels, squid and king prawns)

  • 4 tbsp frozen peas

  • 200g finely diced courgette

  • 1 finely diced shallot

  • 2 cloves crushed garlic

  • 160ml dry white wine

  • 2 tbsp parmesan

  • 2 tsp olive oil

  • Juice and zest of 1 lemon

  • Chopped fresh coriander for topping

** Defrost your cooked frozen seafood in the fridge the night before and use as per instructions on the packet**


METHOD:


  1. Add your oil, diced shallot and crushed garlic to pan and cook for 1-2 minutes over a low heat until translucent.

  2. Add your rice to the pan and coat in the oil, garlic and shallot mix.

  3. Pour in the white wine and stir until it starts to evaporate. At this point add in 1/4 of the stock and stir until the liquid has been absorbed.

  4. Keep adding the stock 1/4 at a time, until all of the stock has been absorbed and the rice is almost cooked. This should take around 20 minutes.

  5. Now add your finely diced courgette, seafood mix and peas.

  6. Cook for another 6-8 minutes, constantly stirring until the rice and veg is cooked and seafood is piping hot. The rice should be tender but slightly al dente.

  7. Add in your parmesan cheese, lemon juice and zest and stir for another minute.

  8. Serve immediately while hot. Top with chopped coriander and a wedge of lemon.

Enjoy!


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