Char-grilled seafood risotto recipe

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

Method

1. 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.
2. 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.
3. 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.