How often do you pick up those recipe cards at the supermarket? I am forever collecting them, especially at Waitrose. And sometimes I actually cook them!

Well this time I was doing a quick shop and all the ingredients to make this week’s featured recipe, Delia’s Seafood Risotto, were right in front of me at Waitrose so I decided to go all in. The recipe card said it would ring in at £2.55 per serving for four servings but I actually think we came out below that because we had a few ingredients in our cupboard and I didn’t buy the gruyere for topping. That said, I’m not sure if that price reflects normal prices or the current sale prices.

In the end, though I screwed up the rice bit so that we lost about a quarter of it to the bottom of the pan, resulting in us making just three servings, it was truly amazing for a quick and budget meal. Plus there were glasses of wine left from the bottle of wine I bought for cooking, which meant we had a really lovely mid-week dinner! Highly recommend. (just remember to stir a bit whilst cooking – with risotto rice you’re allowed to according to E)

Here is the recipe, courtesy of Waitrose.com:

Serves: 4

Ingredients

400g pack frozen Waitrose Fruits de Mer (uncooked)
275ml Arborio rice (as measured in a glass jug)
1 teaspoon butter
1 teaspoon olive oil
1 x 780g jar Perard Soupe de Poissons
120ml dry white wine
1 tablespoon olive oil
1 large shallot, peeled and chopped

For the sauce rouille:
½ teaspoon salt flakes
1 fat clove new season garlic
1 rounded teaspoon Seasoned Pioneers Hot Paprika (not smoked)
2 heaped tablespoons Delouis Fils Fresh Mayonnaise

To serve:
4 tablespoons Waitrose Grated Swiss Gruyère cheese

Method

1. First, prepare the sauce by pounding the salt and garlic to a paste with a pestle and mortar, then stir in the paprika and mayonnaise and whisk it all together.
2. Now in a medium saucepan or flameproof casserole heat the butter and 1 teaspoon of oil, then stir in the rice and, when it’s all glistening and the grains are coated with butter and oil, pour in the soup and wine (no need to season). Give it all a good stir and turn the heat down so that everything simmers very gently (without a lid) for about 20 minutes, giving it a stir from time to time.
3. Meanwhile, heat 1 tablespoon of oil in a large frying pan and, when it’s hot, add the shallot, cook for about 5 minutes, then add the fruits de mer straight from the freezer (stand back, as they will splutter as they go in). Keep the heat high and stir it all around for about 5 minutes until the prawns have turned pink and opaque on both sides. Then transfer the whole lot to join the rice after the 20 minutes are up. Stir well and continue to cook for another 6 or so minutes, until the rice grains are tender but still have some bite. Serve the risotto in warmed bowls.
4. Then at the table add little blobs of sauce and a sprinkling of cheese.

Recipe adapted from Delia’s Happy Christmas published by Ebury Press 2009. Copyright Delia Smith 2010