Seafood Risotto

Quick post tonight, the brother let me down!  He was supposed to be getting rabbit from a friend of his but it never materialised.  He has ordered 2 rabbits from his butchers and has assured me that he will be down on Thursday to make the pies.  I also made Dr Eva’s ‘Hot Mushroom Soup’ which is basically a low calorie mushroom soup with a flavouring of tom yum paste – it was truly middling and doesn’t deserve a picture!  Dinner tonight in absence of the pies was seafood risotto made from a pack of mixed seafood I had in the freezer, store cupboard ingredients and what was in the fridge.  The result was pretty pleasing, very tasty if not a little scant on portion size.  I have a feeling I might be hungry before the day is over, but overall a success.

Seafood Risotto

Serves 4

700g mixed seafood

200g Arborio rice

1litre fish stock

100g low fat crème fraiche

2 cloves garlic

2 shallots

Half a head of fennel

1 Tbsp olive oil

Half a glass of white wine

Juice of half a lemon

Chopped fresh parsely

Method

• Heat the oil in a non-stick pan; add the minced garlic, chopped shallot and fennel. Allow to cook for a few minutes until soft
• Add the rice to the pan and stir to make sure all the grains are coated with the oil, allow to cook for another 2 minutes then add the wine and cook for another minute or so.
• Have the stock hot in a pan beside your pot and begin to add the stock to the rice with a ladle.  After adding every ladle, stir the mixture over a medium heat until the liquid is absorbed.  Continue this method until all the stock has been absorbed.
• Add the crème fraiche and the seafood to the pan along with the juice of a lemon, some chopped parsley and salt and pepper, cook until the seafood is warmed through.