Nourish Seafood risotto
Gluten
FREE
SERVES 2
1 cup mixed seafood
For two whole years I avoided gluten in an attempt to manage an inflamed joint in my back (it worked!) and in that time risotto was my saviour! It’s such an easy meal to whip up and this seafood version is simply divine. 2 tbsp olive oil 1 onion, finely diced 1 tbsp butter (or use more oil if you’re dairy-free) ¾ cup Arborio rice ½ cup dry white wine 500ml hot vegetable or chicken stock Salt and pepper, to season Lemon juice, to season
marinara (from supermarket deli section) Decent handful of parsley, finely chopped Wedges of lemon, to serve Parmesan cheese (optional) 1 Choose a medium heavybased saucepan. Heat the oil to medium and gently fry diced onion until softened. Add the butter and rice, stirring for 2-3 minutes so the rice gets coated in the butter but doesn’t colour. Pour in the wine and allow to simmer for 2 minutes. Reduce the heat to a lazy simmer and start adding the hot stock,
one ladle at a time. Allow it to almost disappear before adding the next. After about 20 minutes test the rice, it ought to be al dente − firm, but not chalky. Adjust the seasoning of salt and pepper and lemon at this stage too. I like my risotto quite sloppy, so at this stage I add a bit more stock if required. 2 Add the seafood and cook for 1 minute more, to ensure it’s cooked through. 3 Serve in shallow bowls sprinkled with parsley and lemon wedges. Top with Parmesan if using.
• To cheese or not with seafood? Italians generally don’t add cheese when cooking with seafood, but I’m okay with it – just not too much as it will over take the seafood flavour.
34
New Zealand Woman’s Weekly
PHOTOS: TODD EYRE
Nici’s notes...
