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Smokey Seafood Risotto With A Wild Garlic Gremolata

Name: Smokey Seafood Risotto With A Wild Garlic Gremolata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: European
Ingredients: Olive oil; 2 Onions peeled, chopped small; 1/2 Fennel chopped small; 8 Garlic cloves crushed; 300g Risotto Rice; 120ml Vermouth or white wine; 4 Bayleaves; 2 tbsp Tomato purée; 2 tsp Smoked paprika; 2 Roasted red peppers from a jar chopped fine; 1 tin Chopped tomatoes; 1 lt Fish stock; 300g Monkfish cut into cubes; 250g Large king prawns, peeled and deveined; 250g Scallops; 150g Squid tubes cut into rings; Sea salt flakes and black pepper; .; WILD GARLIC GREMOLATA; 150g Wild garlic; 50g Parsley; 3 tbsp Lemon Juice; 1 tbsp Lemon zest chopped fine; 2 Garlic cloves, crushed; 300ml Olive oil; Sea salt flakes and black pepper

by Zars Kitchen Admin May 20, 2022

May 20, 2022

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A sumptuous, smokey risotto that is sensationally flavoured, so rich and creamy and loaded with large scallops, king prawns, squid and gorgeous monkfish. It’s finished with a wild garlic gremolata, which gives the dish a burst of garlicky, lemony, herby freshness that perfectly sets off the seafood. This dish is a real feast… fancy enough for any special occasion everyone will love!!

Onions, fennel and garlic are cooked until soft and mixed in with the risotto rice, followed by a splash of vermouth, bay leaves, tomato purée, some smoked paprika, and roasted red peppers and chopped tomatoes. Fish stock is gradually added, and the seafood is added just minutes before the rice is cooked. You could make this dish with any firm white fish/ seafood you like, or even chicken, chorizo, or a plant-based protein would go beautifully too.

Smokey Seafood Risotto With A Wild Garlic Gremolata

Serves: 6 Prep Time: 25 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

Olive oil

2 Onions peeled, chopped small

1/2 Fennel chopped small

8 Garlic cloves crushed

300g Risotto Rice

120ml Vermouth or white wine

4 Bayleaves

2 tbsp Tomato purée

2 tsp Smoked paprika

2 Roasted red peppers from a jar chopped fine

1 tin Chopped tomatoes

1 lt Fish stock

300g Monkfish cut into cubes

250g Large king prawns, peeled and deveined

250g Scallops

150g Squid tubes cut into rings

Sea salt flakes and black pepper

.

WILD GARLIC GREMOLATA

150g Wild garlic

50g Parsley

3 tbsp Lemon Juice

1 tbsp Lemon zest chopped fine

2 Garlic cloves, crushed

300ml Olive oil

Sea salt flakes and black pepper

Instructions

In a food processor blitz all the ingredients for the wild garlic gremolata, set aside

In a saucepan with a little oil sauté the onions, fennel and garlic until soft

Add the rice and stir well until it is all coated with the oils

Add the vermouth or wine and cook out a couple of minutes until the alcohol has reduced

Add bay leaf and tomato purée, cook out for a further couple of minutes

Add the smoked paprika, roasted red pepper and chopped tomatoes

Heat the fish stock in the microwave or in another saucepan until boiling, put into a measuring jug ready to pour and start adding the hot stock slowly

Gradually add the stock 1 cup at a time, each time you add stock wait until all the liquid has absorbed before you add more

You may not need all the stock so do not add too much too quickly

About 7-8 minutes before the risotto is al dente add all the seafood, mix well and cook until the seafood is done

Taste and season with salt and pepper

Serve hot with wild garlic gremolata drizzle on top and enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Smokey Seafood Risotto With A Wild Garlic Gremolata

Smokey Seafood Risotto With A Wild Garlic Gremolata

Ingredients

Instructions

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