Seafood Risotto - cooking recipe

Ingredients

2 pints vegetable stock (made up-kept warm or hot)
100 g butter, approx
1 medium onion, finely chopped (add another if you like)
1 garlic clove, crushed (minced garlic will be fine)
500 g fish (prawns, calamari, mussels etc)
spring onion (optional)
white wine
225 g arborio rice

Preparation

prepare stock and keep warm/hot.
melt butter in big fry pan and add onions and garlic and cook about 5minutes.
add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
keep doing this until all stock is used up, about 20-30 minutes.
add the seafood and cook about a further 3 minutes until heated through.
serve with chopped spring onions if desired.