Description

Serves: 4

Cook Time: 30 Minutes

What you get:

• 8 oz of risotto rice
• 1 carton of fish stock or vegetable stock
• 2 garlic cloves
• 1 onion
• 1 sprig of fresh thyme
• 50g (2oz ) of prawns
• 50g (2 oz)  of mussels
• 2 large scallops
• 1 package of peas
• 25g (1 oz) of Parmesan, grated

What you need:

• White wine
• Saffron
• Butter
• Olive oil
• Bay leaf

Allergens: Dairy, Fish, Shellfish, Molluscs, Garlic, Sulfites

See Recipe