Seafood Risotto Stew

Seafood is incredibly good for you. Filled with nutrients and Omega-3 fatty acids, it's a real protein power house. Try and incorporate it in to your diet once, or twice a week.

This is a great high carb option to fuel those bigger days.

Serves 4

Ingredients:

1 onion

1 carrot

1 stick celery

1 red pepper

2 cloves of garlic

1 tbsp tomato puree

1 heaped tsp paprika

1 glass white wine

250 g risotto rice

1 litre chicken stock

400 g mussels

1 tbsp capers

200 g prawns

2 tbsp chopped parsley

1 lemon

Method:

Sweat diced onion, carrot, celery and pepper until soft. About 10 min. Add the crushed garlic, tomato puree and paprika and fry for a minute. Add 1 glass of white wine and let it reduce by half.

Add the rice and chicken stock. You don't need to stir this like a risotto. Turn the heat down to a simmer. After about 12 minutes the rice should be almost cooked. Add the muscles and capers then after a couple of minutes the prawns. When they turn pink take the pan off the heat. Check the seasoning and adjust if necessary.

Scatter over a handful of fresh parsley and serve with lemon wedges.