Lemon Seafood Risotto


serves 4

2 T oil

1 finely chopped onion

1 t minced garlic

1 t lemon zest (reserve the juice to add just before serving)

1 C Arborio rice

3 C hot stock (I use 3 stock cubes and 3 C boiling water)

200 – 300gm fresh salmon, boned and skinned, cut into cubes.

Shelled, raw prawns and/or a dozen shelled scallops, if desired

Grated parmesan cheese, optional

Preheat the oven to 180 degrees.  Heat the oil in a pot and cook the onion until tender (but not coloured), then add the garlic and lemon zest.  Add the rice and stir until toasted slightly.  Add the hot stock, stir, and then pour into a casserole dish.  Cover and cook for 20 minutes.  Test the rice.  If creamy and cooked, add the salmon.  Mix through gently, and return to the oven for 5 minutes, until the salmon is cooked.  Remove from oven, stir in the cheese, and add the juice of 1 – 2 lemons (to taste).  Serve. (To jazz it up add 250ml nice white wine (eg Pinot Grigio) before you add the stock, then add raw scallops when you mix in the seafood).



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