Coastal Seafood: Week #5
Seafood Risotto
Creamy GF risotto with leftover shrimp and mussels
Ingredients
- 300 g GF risotto rice
- 400 g mussels (or leftover shrimp)
- 1 onion, diced
- 150 ml white wine
- 800 ml fish stock, warm
- 50 g butter
- 50 g Parmesan
- Lemon zest and parsley
Instructions
- 1
Fry onion in butter until soft. Add rice and stir 2 minutes.
- 2
Add wine and stir until absorbed. Add stock one ladle at a time, stirring.
- 3
When rice is al dente (about 18 minutes), fold in seafood and warm through.
- 4
Stir in remaining butter and Parmesan. Serve with lemon zest.