Smoked Seafood Risotto
with Roasted Tomatoes
Velvety and comforting, Chef Lizzie’s seafood risotto recipe is the perfect recipe for chilly evenings. When the arborio rice is nearly done (it should slightly retain its bite) stir in our delicious smoked seafood mix with the zest and juice of a lemon, dill, and Italian cheese and serve everything up in the middle of your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
175
Arborio Rice
125
Baby Plum Tomatoes
1
Dill
1
Echalion Shallot
215
Smoked Fish Mix
1
Lemon
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
750
Water
Utensils
Instructions
Preheat your oven to 150°C. Halve, peel and finely slice the shallot. Roughly chop the dill (stalks and all). Zest the lemon then chop into wedges. Heat a drizzle of oil (or a knob of butter if you have some) in a large frying pan on medium heat. Add the shallot and cook, stirring occasionally, until softened, 3-4 mins.
Meanwhile, pour the water (see ingredients for amount) into a saucepan and stir in the stock powder. Bring to the boil, stirring to dissolve the stock powder, then reduce the heat to the lowest setting. Halve the tomatoes and pop them on a lined baking tray. Drizzle with oil and season with a pinch of salt and pepper. Spread out in one layer and pop on the top shelf of your oven to roast until soft and caramelised, 20-25 mins
Stir the arborio rice into the frying pan and cook for 1 minute. Stir in a ladle of stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Roughly 3-4 mins before your risotto is done, carefully stir through the fish pie mix. IMPORTANT: The fish is cooked when opaque in the middle and the prawns are cooked when pink on the outside and opaque in the middle.
When your risotto is finished and the fish is cooked through, remove the frying pan from the heat. Gently stir through the lemon zest, cheese and half the dill. Season to taste with salt and pepper and add a squeeze of lemon juice.
Serve the risotto in bowls topped with the roasted cherry tomatoes and a sprinkling of dill. Finish with any remaining lemon wedges for squeezing over. Enjoy!
