If you’re after a dish that’ll challenge your cooking skills, whilst also leaving you with a mouthwatering end product, then give this seafood risotto a go! You can’t go wrong with a creamy risotto recipe but there’s something about the flavour of this particular version that will leave everyone coming back for more!

In under an hour you can be enjoying this gourmet-style dish that would be fit for a five-star restaurant. Enjoy it on a fancy dinner with friends or simply as a special treat for your family – either way, you won’t be disappointed!

Ingredients

• 500g jar tomato, onion and roast garlic pasta sauce
• 4 cups (1L) chicken stock
• 2 tbs extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cups (400g) arborio rice
• 400g raw banana prawns, peeled leaving tails intact, deveined
• 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
• 1 cup (120g) frozen peas
• 1 small fennel, trimmed reserving fronds, thinly sliced
• 1/3 cup basil leaves
• Extra virgin olive oil, extra, to serve
• Lemon wedges, to serve

Method

1. Combine the pasta sauce, stock and 1/2 cup (125ml) water in a saucepan. Cover. Bring to the boil. Reduce heat to low and keep at a gentle simmer.
2. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and rice. Cook, stirring, for 1 min or until the grains appear glassy.
3. Add 1/2 cup (125ml) of stock mixture to the pan. Cook, stirring, until liquid is completely absorbed. Repeat with the remaining stock mixture, gently stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy. (This should take about 20 mins.) Stir in the prawns, asparagus and peas and cook for 5 mins or until the prawns curl and change colour.
4. Sprinkle risotto with sliced fennel, reserved fronds and basil leaves. Serve with extra oil and lemon wedges.