Seafood risotto

Serves 8

Ingredients:

2–3 tbsp olive oil

1lb (450g) shelled uncooked shrimp

sea salt and freshly ground black pepper

1lb (450g) mixed white fish, such as monkfish, sea bass, and haddock, cut into bite-size pieces

16 scallops, cleaned

2 tbsp of butter

2 onions, finely chopped

4 garlic cloves, finely chopped

7 cups hot vegetable stock or light fish stock

1½lb (675g) risotto rice

2 cups white wine

6 tomatoes, skinned and finely chopped

large handful of flat-leaf parsley, finely chopped

handful of fresh dill, finely chopped

lemon wedges, for serving

Method:

1 Heat 1 tbsp of the oil in a large, deep skillet, add the shrimp and a pinch of sea salt and freshly ground black pepper, and cook over mediumhigh heat for a couple of minutes or until they turn pink. Remove and set aside. Add the fish and a little more oil if needed and cook over medium heat for a couple of minutes or until the fish is opaque and cooked. Remove and set aside.

2 Season the scallops with sea salt and freshly ground black pepper, add to the pan with a little more oil if needed, and cook for 2 minutes on each side or until opaque. Remove and set aside. Add 1 tbsp of butter to the pan, followed by the onion, and cook over low heat for 5–8 minutes or until soft. Add the garlic and cook for a few seconds. Meanwhile, put the hot stock in a large saucepan and bring to a low simmer.

3 Add the rice to the skillet and stir well so it soaks up all the buttery juices. Season with sea salt and freshly ground black pepper, then pour in the wine and raise the heat a little. Allow to bubble for a few seconds while the alcohol evaporates. Start adding the stock a ladleful at a time, stirring until it has all been

absorbed before adding more. Continue like this until the rice is cooked but still has a bite to it, about 20 minutes. You may have some stock left over or you may need to add a little bit more near the end.

4 Stir in the tomatoes, return the shrimp, fish, and scallops to the pan, then stir in the herbs and remaining butter. Taste and season with salt and freshly ground pepper if needed, then serve with lemon wedges.

Seafood risotto