Instructions

1. 1

   Heat the fish stock in a pan and keep warm.

   
   

2. 2

   In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent.

   
   

3. 3

   Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through.

   
   

4. 4

   Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops.

   
   

5. 5

   Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately.

   
   

Ingredients

• 900ml fish stock
• 2 tbsp olive oil
• 1 onion, peeled and finely diced
• 3 garlic cloves, peeled and crushed
• 1 sprig fresh thyme
• 1 bay leaf
• 400g risotto rice
• 100ml white wine
• 1 pinch saffron
• 100g cooked prawns, peeled
• 100g mussels, cooked and shelled
• 4 scallops, sliced
• 75g peas, cooked
• 1 tbsp coriander, chopped
• 1 tbsp tarragon, chopped
• 1 tbsp chervil, chopped
• 1 tbsp dill, chopped
• 50g grated parmesan

Serves 4

Total time required 45 mins

• Preparation time: 15 mins
• Cooking time: 30 mins