Seafood Basil Risotto

By Scott Marley

Ingredients: (serves 4) 4 tbsps olive oil 375g arborio rice 1 medium onion, roughly chopped 1 clove garlic, finely chopped 1 litre vegetable stock, hot 1 red pepper, roughly chopped 1 aubergine, roughly chopped and salted to extract the bitter juices 400g pack frozen seafood salad, defrosted (available from supermarkets) 5 tbsp fresh basil, roughly chopped 2 tbsp fresh parsley, finely chopped salt and freshly ground black pepper 25g unsalted butter Method: Preheat a 15ml spoon of the oil and add the rice, onion and garlic, heat for 2 minutes, stirring to prevent the rice from burning. Add the hot vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary. Rinse and dry the aubergine. In another pan, heat the remaining 3 x 15ml spoons of oil and fry the pepper and aubergine for 3-4 minutes, then add these to the rissotto. Add the seafood 2-3 minutes before the rice is cooked (see pack for length of cooking time). Just before serving add the herbs, butter and season to taste.

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