Recipe - Basil And Seafood Risotto

4 tablespoon Olive oil
375 g Arborio rice; (12oz)
1 md Onion; roughly chopped
1 Clove garlic; finely chopped
1 l Vegetable stock; (1 3/4
pint)
1 Red pepper; deseeded and
; roughly chopped
1 md Aubergine; roughly chopped
and
; salted to extract
; the bitter juices
1 400 gram pac frozen seafood
salad; defrosted
5 tablespoon Fresh basil; roughly chopped
2 tablespoon Fresh parsley; finely
chopped
Salt and freshly ground
black pepper
25 g Unsalted butter; (1oz)

Preheat 1 tablespoon of the oil and add the rice, onion and garlic,
heat for 2 minutes, stirring to prevent the rice from burning.

Add the hot vegetable stock gradually allowing the rice to absorb the
liquid slowly. Reduce the heat, simmer the rice adding more liquid
when necessary.

Rinse and dry the aubergine.

In another pan, heat the remaining 3 tablespoons of oil and fry the
pepper and aubergine for 34 minutes, then add these to the rissotto.

Add the seafood 23 minutes before the rice is cooked (see pack for
length of cooking time).

Just before serving add the herbs, butter and season to taste.

Converted by MC_Buster.

NOTES : Herbs and seafood and arborio rice combine to give a tasty
risotto.

Converted by MM_Buster v2.0l.