Seafood Risotto

• 2 pints vegetable stock (made up-kept warm or hot)
• 100 g butter, approx
• 1 medium onion, finely chopped (add another if you like)
• 1 garlic clove, crushed (minced garlic will be fine)
• 500 g fish (prawns, calamari, mussels etc)
• spring onion (optional)
• white wine
• 225 g arborio rice

1. prepare stock and keep warm/hot.
2. melt butter in big fry pan and add onions and garlic and cook about 5minutes.
3. add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
4. start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
5. keep doing this until all stock is used up, about 20-30 minutes.
6. add the seafood and cook about a further 3 minutes until heated through.
7. serve with chopped spring onions if desired.

vegetable stock, butter, onion, garlic, spring onion, white wine, arborio rice

Taken from www.food.com/recipe/seafood-risotto-233900 (may not work)