Creamy Seafood Risotto
- 1 tablespoon oil
- 1/2 medium leek, thinly sliced
- 1 clove garlic, crushed or 1 teaspoon minced garlic
- 1 cup arborio rice
- 1/3 cup dry white wine
- 2 cups (500ml) fish or gluten free vegetable stock
- 1/2 bunch asparagus, cut into 3cm lengths
- 1 1/2 tablespoons KRAFT Smooth Peanut Butter
- 4 scallops
- 4 green king prawns, shells and heads removed King Sooper's 1 lb For $4.99 thru 02/09
- 125g calamari hoods, thinly sliced
- 250g black mussels
- Heat oil in a heavy based saucepan.
- Add leek and garlic and cook over medium heat until soft.
- Add rice and stir until toasted about 1-2 minutes.
- Add wine and cook until evaporated.
- Add stock, reduce heat to low, cover and simmer for 20 minutes or until rice is just cooked.
- Stir infrequently.
- Stir through asparagus, peanut butter and seafood, cook for a further 5 minutes.
- Serve.
oil, clove garlic, arborio rice, white wine, fish, lengths, butter, green king prawns, calamari hoods, black mussels
Taken from www.kraftrecipes.com/recipes/creamy-seafood-risotto-104084.aspx (may not work)