Recipes
Seafood & pea risotto
This is a real treat for seafood lovers – make sure you thaw the scallops throughly before cooking.
This is a real treat for seafood lovers – make sure you thaw the scallops throughly before cooking.
(19 votes)
Cook: 30 Mins
Serves: 4
Price: £2.18 per serving
Nutritional Information
Each 693g serving contains
Energy
2620kj
625kcal
2620kj
625kcal
31%
Fat
18.2g
18.2g
Low
26%
26%
Saturates
6.9g
6.9g
High
34%
34%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
1.3g
1.3g
Low
22%
22%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
378kj/90kcal
Typical energy values per 100g:
378kj/90kcal
Ingredients
1.4L hot vegetable stock, made with 1 stock cube
2 tbsp olive oil
25g butter
1 medium onion, chopped
1 garlic clove, crushed
350g Asda Arborio Risotto Rice
240g pack Asda Extra Special Frozen Raw Peeled Jumbo King Prawns
350g frozen peas
1 tbsp chopped parsley (or 1 tsp mixed dried herbs)
190g pack Asda Frozen Scallops
40g Parmesan, shaved
Method
1
Heat the stock in a covered pan until simmering. Leave on a low heat to keep hot.
2
Heat 1 tbsp oil and half the butter in the pan. Add the onion and cook until soft but not coloured. Add the garlic, if using, and cook for 1 minute, then add the rice and store over a low heat for 1-2 minutes.
3
Add the stock, a ladleful at a time, and cook, stirring. Make sure the hot stock has almost been absorbed before you add the next ladleful.
4
When the rice has been cooking for 15 minutes, add the peas and parsley (or mixed herbs) with a ladleful of stock. Heat until simmering again and continue to cook, adding the stock, until the rice is tender (you may not need all the stock).
5
Heat the rest of the oil and butter in a large frying pan and cook the prawn and scallops for 5–6 minutes over a medium heat until just cooked (they'll turn pink). Add to the risotto with the pan juices. Divide between four bowls and serve topped with Parmesan.