Serves 4-5
Ingredients:
1 leek, finely chopped
3 Tbsp garlic oil
25g butter
2 cups risotto rice
1/2 cup white wine
1 1/2 cup chicken or vegetable stock
1/2 cup Mussel stock from the pouch
1kg packet Omega Greenshell Mussels (de-shell 1/2 to add to the risotto, leave some in shells for decorative purposes)
200g prawns
1-2 Tbsp of butter
1/2 cup parmesan cheese
Salt and pepper to season
Method:
Sauté the leek in garlic oil and butter for 5 minutes or until softened. Add the risotto rice and toast for 5 minutes. Add the wine and simmer until absorbed. Add the stock 1/2 cup at a time, until absorbed. Add the mussel brine and simmer again. Once risotto rice is cooked, add parmesan cheese and season with salt and pepper. Cook the prawns in another pan in butter for 2-3 minutes or until golden. Stir through cooked prawns and Omega mussels and warm for 3-4 minutes before serving with broccoli or some greens and enjoy!
Recipe and photography by Thea Betts