Laura
Arnold
Lara M
Sara Dobson
CibbuanoSeafood Risotto with Asparagus and Parmesan Cheese
June 12th 2008 08:00
Seafood Risotto with Asparagus and Parmesan Cheese
Risotto is a traditional Italian rice dish that is almost as common as pasta for locals.
Rich and creamy in texture, risotto is at its best when tender and firm in the centre so beware of overcooking.
Ingredients:
Mixed seafood (6 mussels, scallops and any fish fillet until six bite sized pieces)
Fish stock
Risotto (16 oz = 450 g)
6 pieces of Asparagus
Black Pepper
Salt
Onion
White Wine
Method:
1) Chop onion and cook with risotto and fish stock.
2) Chop the seafood into bite-sized pieces and cook with white wine in a separate pan for 3-4 minutes.
3) Add the cooked seafood to the risotto.
4) When the risotto is almost cooked or approaching al dente, add a little butter and parmesan cheese.
5) Dish up and serve hot. Serving size: Two people.
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