Seafood Risotto

Despite the complaints in regards to the quality of the photos on my last risotto dish, we attempted another. Rice is not the most beautiful thing to take a photo of, but you don't have to look at it for long before you start eating.

I like any risotto and I think among my favorites is radicchio risotto blue cheese (which we will need to feature in the upcoming weeks!), but seafood risotto is also tasty. The only disappointment is that there is no parmesan in this recipe, but that makes it a bit healthier than the others as well.

Seafood Risotto
1/2 bag frozen mixed seafood bag
1 cup risotto rice (for 2 people)
1 garlic clove
hot water
olive oil
1 small onion
salt
pepper
1 tablespoon (or extra if you dare!) butter
fresh parsley

Begin by cooking the onion and garlic in some olive oil in a large pan. After the onion is cooked, saute the seafood mix and season with salt and pepper. After about a minute start adding some water to the mixture and gradually add water over the next 20-30 minutes until the water is completely absorbed and the rice is cooked. The exact risotto rice you purchase should give you a better idea of exactly how much water you will need. After the rice is cooked completely, turn off the heat, stir in the butter, and top with fresh parsley.

Warm and great for winter!