Chilli seafood risotto
Making risotto can be a meditative task, the stirring and ladling with a wooden spoon in one hand and a glass of wine in the other. This chilli seafood risotto
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.
Ingredients
- 1 1/2 litres (6 cups) chicken stock
- 2 cups (500ml) water
- 2 tablespoons olive oil
- 1 leek, sliced thinly
- 1 fresh small red thai chilli, chopped finely
- 3 cups (600g) arborio rice
- 1 pinch saffron threads
- 1 cup (250ml) dry white wine
- 2 tablespoons tomato paste
- 1 1/2 kilogram marinara mix
- 1 cup (120g) frozen peas
- 2 teaspoons finely grated lemon rind
- 1 cup loosely packed fresh flat-leaf parsley
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