Popular
searches:
6
5 min
30 min
Seafood Risotto
Soup
Method
- Cook the leeks and garlic in the butter in a large saucepan for 15 minutes until softened. Add the rice and toss through the butter and leek mixture.
- Slowly add the vegetable stock, stirring all the time until well absorbed. Add in the dry white wine if using.
- When the rice is almost cooked, gently stir in the seafood marinara mixture and cook until the seafood is opaque.
- Gently stir in the cream and Parmesan cheese until well combined, divide into four bowls and garnish with freshly chopped chives.
- Serve with vegetables or a side salad
Butter and Spreads
Anchor Tinned Butter
Anchor Tinned Butter is pure New Zealand butter packed in an airtight tin, which makes it shelf stable. Refrigerate once opened.
- Cooking and baking
Unit Sizes: 454g, 2kg
Cream
Anchor Cooking Cream
Anchor Cooking Cream is ultra heat-treated to give it a longer shelf life. It gives dishes great taste and texture. For best results, store chilled.
- Cooking and baking
Unit Sizes: 200mL, 1L
