0 Picture
Ingredients
- Small onion, chopped
- Red pepper, chopped
- 2 tomatoes, chopped and deseeded
- Saffron threads
- 4 medallions unsmoked back bacon
- 100g risotto / arborio rice
- 1 pint hot vegetable stock
- 200g mixed, cooked seafood
Details
servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Fry the onion, pepper, tomatoes and saffron threads for 5 minutes, stirring
Step 2
Add the bacon and fry for another 5 minutes, stirring
Step 3
Stir in the rice and the stock and bring to the boil, then simmer for 30 minutes or until the rice is cooked. Add more boiling water if it gets too dry.
Step 4
Add the cooked seafood and continue to cook until the fish is warmed through.
Step 5
Serve.
For the cooked seafood I usually use a 1/2 a fish pie mix, and a 1/2 a packet of cooked prawns
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Chef Tips and Tricks
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