Name: Baked Seafood Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 10
Cuisine: italian
Ingredients: 500g seafood mix; 250g green prawns; 250g squid hood; 1 tsp garlic crushed; 1 baby onion diced; 1 tsp ground pepper to taste; 500ml fish stock warmed; 2 tbs olive oil; 1 cup arborio rice; 1 chicken stock cube; 3/4 cup mozzarella; 3/4 cup cheese; 1 tsp paprika; 1 cup parmesan cheese grated; 1 cup dry white wine; 300ml boiling water; 1 cup tomato puree; 1 red capsicum sliced

by jeffg Last updated on 07/17/2019

Delicious seafood risotto with a cheesy, paprika-sprinkled top - jeffg

Ingredients

500g seafood mix
250g green prawns
250g squid hood
1 tsp garlic crushed
1 baby onion diced
1 tsp ground pepper to taste
500ml fish stock warmed
2 tbs olive oil
1 cup arborio rice
1 chicken stock cube
3/4 cup mozzarella
3/4 cup cheese
1 tsp paprika
1 cup parmesan cheese grated
1 cup dry white wine
300ml boiling water
1 cup tomato puree
1 red capsicum sliced

Method

Step 1

Heat olive oil in large saucepan and stir in rice until translucent.
Step 2

Add garlic, onion, capsicum and ground pepper. Slowly add fish stock and wine.
Step 3

Add chicken stock cube then water until absorbed.
Step 4

Add tomato puree and all seafood.
Step 5

Place in a shallow baking dish and top with grated cheese.
Step 6

Sprinkle hot paprika on top and bake at 200C for 20 minutes.