Seafood Risotto

Serves 4 (380 calories per serving)

Description/Notes:

Tasty shellfish risotto, ideal for that impromptu meal with friends

Ingredients:

1 onion, chopped

2 tomatoes, peeled, seeded and chopped

4 oz. (125g) courgettes, thickly sliced

1 clove garlic, chopped

2 teaspoons vegetable oil

4 teaspoons chopped parsley

2 sticks celery, chopped

6 oz. (180g) long-grain rice

4 fl. oz. (120ml) white wine

4 oz. (125g)cockles, cooked and shelled

4 oz. (125g) mussels, cooked and shelled

4 oz. (125g) prawns, peeled

salt, for boiling rice

Cooking Instructions:

Cut the courgettes into quarter slices
Heat the vegetable oil in a saucepan then add the garlic and onion
Stir-fry these for 3-4 minutes
Add the celery and stifry for a further 3-4 minutes
Add the wine, parley and tomatoes and stir
Cover and simmer for a further 10 minutes
Cook the rice according to the packet instructions in salted water, then drain
Stir all the seafood into the saucepan,add the rice and stir over a low heat for 5 minutes