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“This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. prepare stock and keep warm/hot.
  2. melt butter in big fry pan and add onions and garlic and cook about 5minutes.
  3. add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
  4. start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
  5. keep doing this until all stock is used up, about 20-30 minutes.
  6. add the seafood and cook about a further 3 minutes until heated through.
  7. serve with chopped spring onions if desired.

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