18 large uncooked prawns
12 small black mussels
18 scallops
3 1/2 cups salt reduced chicken or fish stock
2 cups water
1 tbspn MCT Oil
1 medium brown onion, sliced thinly
4 small red chilies, seeded sliced thinly
2 cloves garlic crushed
2 cups rice
1/2 cup dry white wine
1/4 cup coarsely chopped fresh flat leaf parsley
Peel and de-vein the prawns leaving tails intact. Scrub the mussels well and remove the
beards. Pat scallops dry.
Combine stock and water in a medium pan; bring to the boil, then reduce the heat.
Meanwhile heat the MCT Oil in a large saucepan. Cook the onion, chili and garlic stirring
until the onion is soft but not coloured. Add rice, cook stirring for 1 minute. Add wine, cook
stirring until all the liquid has evaporated. Add 1/2 cup of the hot stock mixture, cook stirring
over low medium heat until the liquid is absorbed. Continue adding the stock mixture in 1/2
cup batches until the rice is just tender. Total cooking time will be about 25 minutes.
Meanwhile cook seafood on a heated MCT Oiled grill plate (or heavy based frying pan) in
batches until just cooked through and mussels are opened. Top the risotto with the seafood
and the chopped parsley.
12 small black mussels
18 scallops
3 1/2 cups salt reduced chicken or fish stock
2 cups water
1 tbspn MCT Oil
1 medium brown onion, sliced thinly
4 small red chilies, seeded sliced thinly
2 cloves garlic crushed
2 cups rice
1/2 cup dry white wine
1/4 cup coarsely chopped fresh flat leaf parsley
Peel and de-vein the prawns leaving tails intact. Scrub the mussels well and remove the
beards. Pat scallops dry.
Combine stock and water in a medium pan; bring to the boil, then reduce the heat.
Meanwhile heat the MCT Oil in a large saucepan. Cook the onion, chili and garlic stirring
until the onion is soft but not coloured. Add rice, cook stirring for 1 minute. Add wine, cook
stirring until all the liquid has evaporated. Add 1/2 cup of the hot stock mixture, cook stirring
over low medium heat until the liquid is absorbed. Continue adding the stock mixture in 1/2
cup batches until the rice is just tender. Total cooking time will be about 25 minutes.
Meanwhile cook seafood on a heated MCT Oiled grill plate (or heavy based frying pan) in
batches until just cooked through and mussels are opened. Top the risotto with the seafood
and the chopped parsley.
Little Leakers
Chili Seafood Risotto
