Risotto with seafood and saffron

Name: Risotto with seafood and saffron
Total time: 50 min
Ingredients: 1 1/2 litres fish stock*; Pinch saffron threads; 1 clove garlic, smashed; 1 onion, ½ roughly chopped, ½ finely diced; 2-3 stalks parsley (with leaves on); 350-400 g white fish, cut into bite-sized pieces (we used monkfish as it keeps its shape and texture); 250 g prawn cutlets; 1 squid tube, thinly sliced; 500 g cockles/clams in the shell – washed and scrubbed; 40 g butter; 1 1/2 cups arborio rice; 1/3 cup white wine; 1/4 cup finely grated parmesan; Juice and zest 1 lemon; Parsley leaves, torn, to garnish

www.nzwomansweeklyfood.co.nz

Create a deliciously authentic Italian meal in less than an hour with this mouth-watering seafood and saffron risotto recipe!

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

1 1/2 litres fish stock*
Pinch saffron threads
1 clove garlic, smashed
1 onion, ½ roughly chopped, ½ finely diced
2-3 stalks parsley (with leaves on)
350-400 g white fish, cut into bite-sized pieces (we used monkfish as it keeps its shape and texture)
250 g prawn cutlets
1 squid tube, thinly sliced
500 g cockles/clams in the shell – washed and scrubbed
40 g butter
1 1/2 cups arborio rice
1/3 cup white wine
1/4 cup finely grated parmesan
Juice and zest 1 lemon
Parsley leaves, torn, to garnish