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.
- 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
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.