Basil And Seafood Risotto Recipe

• 4 Tbsp. Extra virgin olive oil
• 375 gm Arborio rice, (12oz)
• 1 med Onion, roughly minced
• 1 x Clove garlic, finely minced
• 1 lt Vegetable stock, (1 3/4 pint)
• 1 x Red pepper, deseeded and roughly minced
• 1 med Aubergine, roughly minced and salted to extract the bitter juices
• 1 x 400 gram pac frzn seafood salad, defrosted
• 5 Tbsp. Fresh basil, roughly minced
• 2 Tbsp. Fresh parsley, finely minced Salt and freshly grnd black pepper
• 25 gm Unsalted butter, (1oz)

1. Preheat 1 Tbsp.
2. of the oil and add in the rice, onion and garlic, heat for 2 min, stirring to prevent the rice from burning.
3. Add in the warm vegetable stock gradually allowing the rice to absorb the liquid slowly.
4. Reduce the heat, simmer the rice adding more liquid when necessary.
5. Rinse and dry the aubergine.
6. In another pan, heat the remaining 3 Tbsp.
7. of oil and fry the pepper and aubergine for 3-4 min, then add in these to the rissotto.
8. Add in the seafood 2-3 min before the rice is cooked (see pack for length of cooking time).
9. Just before serving add in the herbs, butter and season to taste.
10. NOTES : Herbs and seafood and arborio rice combine to give a tasty risotto.

extra virgin olive oil, rice, onion, clove garlic, vegetable stock, red pepper, aubergine, gram, fresh basil, fresh parsley, butter

Taken from cookeatshare.com/recipes/basil-and-seafood-risotto-80051 (may not work)