Chilli Seafood Risotto Recipe

Cooking Directions

• STEP 1.In a large pan, heat olive oil and sauté garlic and onions until fragrant.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add hot vegetable broth, stirring constantly until the rice absorbs the liquid.
• STEP 4.Add tomato sauce, red chilli flakes, and salt. Cook until the rice is al dente.
• STEP 5.In a separate pan, heat olive oil and cook the seafood until tender and cooked through.
• STEP 6.Add the cooked seafood to the risotto and stir gently to combine.
• STEP 7.Serve the Chilli Seafood Risotto hot, garnished with fresh parsley and a squeeze of lemon juice.

Cooking Tips

• Use Arborio rice for the perfect creamy texture in the risotto.
• Adjust the amount of red chilli flakes according to your spice preference.
• Ensure the seafood is cooked just until tender to avoid overcooking and rubbery texture.

Storage and Serving

• Chilli Seafood Risotto is best served immediately while it is still hot and creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the risotto gently on the stovetop or in the microwave, adding a splash of broth or water to maintain its creamy consistency.