Seafood Risotto Recipe | olivemagazine

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 bulb fennel finely chopped
• 2 cloves garlic thinly sliced
• ½ tsp fennel seeds
• 2 tsp tomato purée
• 200g carnaroli or arborio rice
• 150ml white wine
• 1.2 litres fish or light chicken stock
• 150g cherry tomatoes halved
• 150g mussels or clams
• 1 cleaned hood squid cut into 1cm rings
• 150g raw peeled prawns butterflied
• 75g parmesan finely grated
• a good knob butter
• lemon a squeeze of juice, plus wedges to serve
• a small handful flat-leaf parsley