Recipe for Basil and Seafood Risotto 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 tbl Olive oil
375 gm Arborio rice, (12oz)
1 med Onion, roughly chopped
1 x Clove garlic, finely chopped
1 lt Vegetable stock, (1 3/4 pint)
1 x Red pepper, deseeded and roughly chopped
1 med Aubergine, roughly chopped and salted to extract the bitter juices
1 x 400 gram pac frozen seafood salad, defrosted
5 tbl Fresh basil, roughly chopped
2 tbl Fresh parsley, finely chopped
Salt and freshly ground black pepper
Instructions:
Instructions: 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 3-4 minutes, then add these to the rissotto.

Add the seafood 2-3 minutes before the rice is cooked (see pack for length of cooking time).

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

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

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