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Medium

Creamy Seafood Risotto

Creamy Arborio rice combined with king prawns, scallops and mussels makes this elegant Italian-inspired dish perfect for entertaining.

PREP
15 mins
COOK
35 mins
SERVES
4
By Eileen
INGREDIENTS

What you'll need

  • 300g Arborio rice
  • 200g king prawns
  • 150g scallops
  • 250g mussels
  • 1 onion
  • 2 garlic cloves
  • 900ml hot fish stock
  • 100ml white wine
  • 40g Parmesan
  • 30g butter
  • Olive oil
  • Fresh parsley
WHAT TO POUR
Pinot Grigio
Method

Step by step

  • Soften the onion and garlic.
  • Stir in the rice.
  • Add the wine.
  • Slowly add the stock a ladle at a time.
  • Continue stirring for 25 minutes.
  • Add the seafood during the final 8 minutes.
  • Stir through butter and Parmesan.
  • Finish with parsley.

Bradley's Tip

Never rush a risotto—adding the stock gradually creates its signature creamy texture. Wine Pairing

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