Seafood Risotto

Serves 4-6

250g Arborio Rice
1 large onion, finely diced
2 carrots, finely diced
1 courgette, finely diced
2-3 cloves of garlic, crushed/grated
1 tin chopped tomatoes
2 tbsp tomato purée
2 stock cubes
1 pack of mixed seafood (if frozen thaw thoroughly first)
handful of fresh parsley, finely chopped

1. In a heavy-bottomed frying pan with a splash of hot water sweat off the onion, carrots, garlic and courgette. When they are starting to go soft and see through crumble in the two stock cubes and a splash more water.
2. Boil a full kettle. Add the rice and a good slug of water from the kettle. Stir constantly until the rice absorbed all the liquid, add more water and stir again. Continue adding water and stirring until the rice is almost at the point of al dente and looking nice and creamy.
 3. When the rice looks creamy add the chopped tomatoes and the tomato puree.  When the rice is done to how you like it add the seafood and some of the parsley. Heat the seafood through throughly (remembering not to overheat and make it tough).
4. Remove from heat and serve. I like it with a crisp salad.

Enjoy x