For busy working couples watching the pennies a romantic dinner at home is nice affordable alternative to a pricy night out or outrageously priced red roses.
This luxurious risotto is quick to make, is special enough for it to feel like an occasion and doesn’t require slaving over a hot stove for hours so you have time to enjoy the meal and company. Just add a salad and some crusty bread and if you budget will allow any then you can wine match with any Bubbly or serve with a glass of Sauvignon Blanc, pinot Gris or a chardonnay.
2 ½ cups chicken stock – use good quality liquid stock
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
½ med chilli, seeded and finely chopped
1 cup Arborio rice
½ cup white wine (optional)
8 – 10 prawns – frozen defrosted prawns are fine
Zest and juice of 1 large lemon
Handful of finely chopped Italian parsley
Salt and pepper
In a saucepan heat the stock to boiling then remove from heat and set aside.
In another large pan heat the oil and add the onion, garlic and chilli. Cook gently until soft, taking care not to let them brown.
Pour the rice into the pan and let it toast along with the onion and garlic for around 2-3 minutes.
Stir in the wine if using, and allow it to evaporate – around 1 -2 minutes.
Add the stock a ladleful at a time, the rice will absorb the stock but don’t let it dry out or it will stick. Keep and eye on it and add more as needed until all the stock has all been added. Stir occasionally to ensure it doesn’t stick.
Cover the pan and simmer gently for 15 minutes then add the seafood, cover again and cook for a further 5 minutes or until the prawns are pink and the scallops just cooked.
Turn off the heat and stir in the parsley lemon juice and zest. Season to taste with salt and pepper.
Cooks tips: if you want you can add a drizzle of cream at the end and stir in before serving.