Seafood Risotto

Ingredients

• 2 pints vegetable stock (made up-kept warm or hot)
• 100 g butter, approx
• 1 medium onion, finely chopped (add another if you like)
• 1 garlic clove, crushed (minced garlic will be fine)
• 500 g fish (prawns, calamari, mussels etc)
• spring onion (optional)
• white wine
• 225 g arborio rice

Directions

1. 1

   prepare stock and keep warm/hot.

2. 2

   melt butter in big fry pan and add onions and garlic and cook about 5minutes.

3. 3

   add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.

4. 4

   start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.

5. 5

   keep doing this until all stock is used up, about 20-30 minutes.

6. 6

   add the seafood and cook about a further 3 minutes until heated through.

7. 7

   serve with chopped spring onions if desired.