Thursday, March 31, 2011

Seafood Risotto with Pumpkin Sauce (for 4 portions)


pumpkin puree - 60 g
mussels - 4
prawns - 4
sole fillet - 80 g
squid - 60 g
scallops (with half shell) - 4
risotto rice - 450 g
chicken stock - 1.5 litres
black olive (sliced) - 10 g
green zucchini (diced) - 20 g
onion (chopped) - 30 g
whipping cream - 100 ml
parmesan cheese - 30 g
white wine

olive oil
ground black pepper


1.Season mussels, prawns and squid. Set aside.
2.Stir fry chopped onion in hot oil. Sprinkle with white wine and add risotto rice. Cook for 2 minutes until fragrant. Add chicken stock ladle by ladle whenever it dries up. Cook until you use up all chicken stock. The risotto has absorbed the chicken stock fully when it turns lighter in colour and plumper in shape. Then add prawns, mussels, squid and whipping cream. Turn to low heat and cook for 8-10 minutes while stirring constantly, to avoid the risotto from sticking to the pan.
3.Add black olive, green zucchini and pumpkin puree. Sprinkle parmesan cheese and seasoning. Place it on the serving plate.
4.Season the sole fillet and scallops. Coat them in flour lightly. Pan fry until well cooked. Put them on top of risotto. Serve.

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