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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 375 gm Arborio rice, (12oz)
- 1 med Onion, roughly minced
- 1 x Clove garlic, finely minced
- 1 lt Vegetable stock, (1 3/4 pint)
- 1 x Red pepper, deseeded and roughly minced
- 1 med Aubergine, roughly minced and salted to extract the bitter juices
- 1 x 400 gram pac frzn seafood salad, defrosted
- 5 Tbsp. Fresh basil, roughly minced
- 2 Tbsp. Fresh parsley, finely minced Salt and freshly grnd black pepper
- 25 gm Unsalted butter, (1oz)
Direcciones
- Preheat 1 Tbsp. of the oil and add in the rice, onion and garlic, heat for 2 min, stirring to prevent the rice from burning.
- Add in the warm vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary.
- Rinse and dry the aubergine.
- In another pan, heat the remaining 3 Tbsp. of oil and fry the pepper and aubergine for 3-4 min, then add in these to the rissotto.
- Add in the seafood 2-3 min before the rice is cooked (see pack for length of cooking time).
- Just before serving add in the herbs, butter and season to taste.
- NOTES : Herbs and seafood and arborio rice combine to give a tasty risotto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 551 | |
| Calories from Fat 172 | 31% |
| Total Fat 19.49g | 24% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 246mg | 10% |
| Potassium 429mg | 12% |
| Total Carbs 85.16g | 23% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.9g | 3% |
| Protein 8.35g | 13% |
