Ingredients

• Arborio (Risotto) Rice
• Olive Oil
• Spring Onion, Chopped
• Black Pepper, Mixed Herbs, Garlic Granules
• Seafood Selection (I Used A Pre-Cooked Frozen Then Defrosted One)
• A Squeeze Of Lemon Juice
• Vegetable Stock (Or Fish Stock)
• Cheese (Optional)

Method

1. Place some olive oil, spring onion and risotto rice into a saucepan and give a little gentle toasting to the rice
2. Add seasonings, lemon juice and a little stock and occasionally stir
3. Keep adding stock until the rice is just cooked remembering to still stir it occasionally
4. (If you are using an uncooked seafood selection cook it here)
5. Add your seafood selection to the risotto and some cheese as well
6. Continue on the heat until the seafood is well heated and the cheese nicely melted
7. Top with optional fresh herbs for garnish

Eating And Storage Tips

If you are using fresh and uncooked seafood I can probably advocate for creating leftovers a bit more. I would still personally be a bit sceptical about reheating a dish with all these ingredients in though so only consider if you’re okay with cold seafood. You could always make more risotto and set some aside, perhaps for arancini, before adding in the seafood!

The cheese is absolutely optional and I’m well aware that some people are probably screaming about cheese and fish going together but the fatty creaminess of the cheese actually helps to cut through some of the saltiness of the seafood here.

I added spring onions in but you could easily use a white/brown onion instead. You could also do things like add in a handful of peas or sweetcorn as well but I would recommend going for something like a side salad instead.