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Seafood Risotto

Source of Recipe

contributed by Angela Lowry modified from an unknown source


List of Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups fish stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean fish
1 tablespoon GFCF margarine
1/4 cup thick coconut cream
1/4 cup grated soy cheese
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves


Recipe

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.

Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the fish. Season with salt and pepper. Continue to cook for 6 minutes.

Stir in the margarine, 'cream', soymage, green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat.

Spoon the risotto in the center of each shallow bowl. Garnish with parsley.