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Mussel Meat and Leek Risotto topped with Prawns

INGREDIENTS

  • 10 ml (2 tsp) olive oil

  • 3 tsb butter

  • 1 onion, peeled and finely chopped

  • 3 leeks white part only, thinly sliced

  • 2 cloves garlic, crushed

  • 1 c uncooked risotto rice

  • 5 c boiling chicken stock

  • 125 ml (1/2 c) dry white wine

  • 85 ml (1/3 c) grated parmesan cheese

  • 300g Breco mussel meat

  • 200g Breco prawn meat

  • 125 ml (1/2 c) roughly chopped Italian parsley

  • 3 tsb snipped chives

  • 3/4 c cream

  • METHOD:

  • Heat the oilve oil and butter in a saucepan

  • Fry the onion and leeks gently until they are soft - don't burn

  • When translucent add the garlic and rice and stir to coat the rice in butter

  • Add 1/3 each of stock and wine, stirring constantly

  • Simmer until almost all the liquid has been absorbed

  • Repeat until the stock and wine have all been used and the rice is tender

  • Cooking time should be 35-40 minutes

  • Stir in the parmesan cheese, mussel and prawn meat

  • Add the cream and warm the mussels and prawns through

  • Stir in the herbs

  • Season with salt and pepper and serve


  • TIP:

  • Keep the stock hot at all times