Name: Char-grilled seafood risotto recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 2–3
Cuisine: Italian
Ingredients: 15g butter; 2 shallots/1 small onion, peeled and finely chopped; 1 head of fennel, cored and finely sliced; 1 garlic clove, peeled and crushed; 4tbsp sherry or Madeira; 150g arborio rice; 600ml hot fish stock; 4tbsp low fat crème fraiche; 4-6 fresh king scallops; 4-6 fresh prawns; 4-6 slices chorizo; Parsley leaves; 1-2tbsp olive oil

By GoodtoKnow

published 20 September 2019

in Recipes

Rich and satisfying, this char-grilled seafood risotto makes the perfect meal for any special occasion. Topped with juicy prawns, tasty scallops and smoky chorizo, it has a luxurious finish that is sure to impress whoever you make it for. Serve simply with a green salad.

Ingredients

15g butter
2 shallots/1 small onion, peeled and finely chopped
1 head of fennel, cored and finely sliced
1 garlic clove, peeled and crushed
4tbsp sherry or Madeira
150g arborio rice
600ml hot fish stock
4tbsp low fat crème fraiche
4-6 fresh king scallops
4-6 fresh prawns
4-6 slices chorizo
Parsley leaves
1-2tbsp olive oil

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Method

Melt the butter in a shallow pan over a medium heat. Add the shallot/onion, fennel and garlic and cook for 5 minutes, stirring occasionally.
Add the sherry, or Madeira, and seasoning and stir-fry for 2 minutes. Stir in the rice, and cook, stirring, for 2 minutes. Pour in about a third of the stock, adding more once it has been absorbed, and cook,stirring frequently for 15-18 minutes or until rice is just tender. Take off the heat and stir through the crème fraiche.
Heat a large non-stick frying pan/griddle pan until very hot. Brush the seafood with oil, sprinkle with salt and pepper. Cook the scallops, prawns and the chorizo slices for about 1 minute on each side. Divide the risotto between plates, top with the seafood, garnish with parsley and drizzle with oil.

Top Tip for making Char-grilled seafood risotto

To get your risotto really creamy make sure you stir constantly. The stirring releases the rice's starch making it soft and smooth.

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