Seafood Risotto Recipe

We used prawns, flathead and Balmain bugs in this recipe. You will need a total of 270g of seafood 'meat'.

Makes 4 small serves.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

185g headless green prawns (raw prawn tails), or equivalent
250g cooked Balmain bugs
60g skinless white fish fillets (if removing the skin yourself, reserve skin)
1/2 small fennel bulb
1.5 litres (6 cups) water
Mixed vegetables for stock (we used carrot, fennel, onion and spring onion)
Salt and pepper
10ml (2 teaspoons) oil
40g butter
2 spring onions (green onions), trimmed and finely chopped
1 clove garlic, crushed
130g (1/2 cup + 1 tablespoon) Arborio rice
83ml (1/3 cup) white wine
1/2 cup fresh or frozen peas
30g (1/3 cup) grated Parmesan cheese
1 tablespoon finely shredded basil leaves
Shaved Parmesan, for serving
Chopped fennel fronds, for serving

Remove shells from prawns and bugs; reserve shells. Devein prawns. You should have about 150g of prawn meat and 60g of bug meat. Chop bug meat, prawns and fish into bite-sized pieces and refrigerate until required. © exclusivelyfood.com.au

Trim the base of the fennel and discard trimmings. Remove stalks and any tough outer layer from the fennel and reserve for use in stock. Chop the feathery green tops (fronds) and reserve for garnish. Finely chop remaining fennel.

Place water, prawn shells, bug shells, fish skin (if using), mixed vegetables, salt and pepper into a large saucepan.

Simmer for 15 minutes then strain and discard solids. You will need about 1 litre (4 cups) of stock. Return stock to low heat.

Heat oil and 20g of the butter in a large saucepan. Add fennel, spring onions and garlic and cook over low heat until vegetables have softened, about 5 minutes.

Stir in rice. Add white wine and stir until most of the wine has been absorbed.

Add a ladleful of simmering stock and stir until most of the stock has been absorbed. Continue this process until the rice is almost cooked through.

Add fish, prawns and peas with a ladleful of stock. Simmer until the prawns and fish are cooked through, stirring occasionally. Add bug meat and cook to heat through.

Remove from heat; stir in grated Parmesan, basil and remaining 20g of butter. Serve hot, sprinkled with shaved Parmesan and chopped fennel fronds. © www.exclusivelyfood.com.au