I recently returned from a little break with the family where I was relinquished of cooking duties for a few days.
It’s lovely to have a break from the cooker, but very soon my mind starts buzzing with things I’d like to make and this one popped into my head on day 3 of our trip.
It’s a little different to the risotto I normally make but it was so enjoyable!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 2 servings
|300 g||seafood selection, calamari rings, mussels and prawns||150 g||risotto rice||1||vegetable stock cube||800 ml||boiling water||80 g||onions, chopped||250 g||butternut squash, peeled and cubed||30 g||butter||25 g||parmigiano reggiano, finely grated||0.5||lemon, zest only||salt and pepper|
- Put a frying pan on a medium heat.
- Add 20g of butter and when it has melted add the onion.
- Take a few minutes to soften the onion being careful not to colour it.
- Add the butternut squash and rice before stirring them.
- Add the stock cube to the boiling water and add 3/4 of it to the pan.
- Bring the mixture to the boil, then lower the heat to a medium simmer.
- Give the mixture the very occasional stir.
- The rice should take around 15-20 minutes to cook aldente but add more water if you feel there’s not enough liquid to cook the rice. Eventually you want the pan to be on the dry side, no one likes a soggy risotto!
- When you feel the rice is almost cooked, add the seafood to the pan to warm through and mix in thoroughly.
- Before you serve the risotto, add the remaining 10g of butter to the pan along with the grated cheese and grated lemon zest.
- Give the mixture a final mix to incorporate the cheese, butter and lemon zest and arrange your risotto onto the plate.
- I cut the butternut squash into 1cm cubes approx and they cooked in the same time as the risotto rice.
- I buy frozen packs of seafood which contains a mixture of calamari rings, mussels and prawns.
- I prefer to use low salt stock cubes.