Sally's tomato and seafood risotto

Sally Bee brings us a gluten-free tomato and seafood risotto - a dish perfect for any time of the year!

Ingredients

1 tbsp extra virgin olive oil 60 g (2¼ oz) onions or shallots, finely chopped1 clove garlic, crushed500 ml (18 fl oz) tomato juice1 gluten-free chicken stock cube200 g (7 oz) Arborio rice1 tsp tomato purée100 g (3½ oz) cherry toms halved2 tbsp fresh torn basil leavesJuice of ½ lemon1 tbsp chilled unsalted butter2 tbsp grated ParmesanBig handful of crayfish, prawns or langoustinesFreshly ground black pepper

*To garnish: a few fresh basil leaves

Method:

• Heat the oil in a large non-stick saucepan. Add the onions or shallots and garlic and sauté gently for 10 minutes, or until they are softened but not coloured.

• Put the tomato juice and stock cube in another pan and bring it to simmering point. Add the rice to the onions and cook for a further 1-2 minutes, stirring frequently, until the rice becomes transparent.

• Add a small ladle of tomato juice to the rice mixture and stir continuously until all the juice has been absorbed. Repeat, stirring after each ladle of juice has been added, and cook for 10-15 minutes until the rice is tender and has a creamy consistency, adding more water if necessary.

• Stir the tomato purée, crayfish, lemon juice, butter, cherry tomatoes and basil leaves into the rice and mix to combined and warm through, season to taste

• Serve garnished with basil and lemon wedges on the side

*Alternately use salmon, monkfish, mussels or even lobster as alternative seafood