Seafood Risotto
Ingredients:
2 packets of seafood medley
Pinch of tumeric
1 onion diced finely
Olive oil
Salt and black pepper to season
Chilli flakes
2 cloves of garlic crushes
300g orzo
1200ml of vegetable stock with two stock cubes
1 cup of frozen peas
1 cup of frozen spinach
Garlic salt
Mixed herbs
Lemon juice (doesn't have to be fresh bottled lemon will work just as well)
1 packet (200ml) of sun dried tomato sauce or passata
Method:
1. Heat olive oil in a medium saucepan over a medium heat. Add the onion and garlic stirring occassionally until transluscent. Add the salt and pepper, herbs, chilli flakes, garlic salt and a few dashes of lemon juice. Add the orzo to the pan stirring for a couple of minutes until well combined.
2. Next add the vegetable stock a little at a time stirring occasionally until absorbed. Once orzo has absorbed the liquid add more until there is none left. You may need a little extra stock to ensure the orzo is cooked. Add the tumeric to provide a nice yellow colour to the orzo. Add the sun dried tomato sauce and stir well.
3. Once orzo has cooked and the stock has been absorbed which takes about 25-35 minutes. Make sure you keep an eye on the orzo so it doesn't stick to the bottom of the pan. Add the seafood medley, frozen spinach and peas and stir occasionally until well combined for about 5 -10 minutes.
4. Serve immediately with grated parmesan if desired.
Ingredients:
2 packets of seafood medley
Pinch of tumeric
1 onion diced finely
Olive oil
Salt and black pepper to season
Chilli flakes
2 cloves of garlic crushes
300g orzo
1200ml of vegetable stock with two stock cubes
1 cup of frozen peas
1 cup of frozen spinach
Garlic salt
Mixed herbs
Lemon juice (doesn't have to be fresh bottled lemon will work just as well)
1 packet (200ml) of sun dried tomato sauce or passata
Method:
1. Heat olive oil in a medium saucepan over a medium heat. Add the onion and garlic stirring occassionally until transluscent. Add the salt and pepper, herbs, chilli flakes, garlic salt and a few dashes of lemon juice. Add the orzo to the pan stirring for a couple of minutes until well combined.
2. Next add the vegetable stock a little at a time stirring occasionally until absorbed. Once orzo has absorbed the liquid add more until there is none left. You may need a little extra stock to ensure the orzo is cooked. Add the tumeric to provide a nice yellow colour to the orzo. Add the sun dried tomato sauce and stir well.
3. Once orzo has cooked and the stock has been absorbed which takes about 25-35 minutes. Make sure you keep an eye on the orzo so it doesn't stick to the bottom of the pan. Add the seafood medley, frozen spinach and peas and stir occasionally until well combined for about 5 -10 minutes.
4. Serve immediately with grated parmesan if desired.
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