seafood risotto with lime and chili

Serves: 6

Ingredients:
1 stick lemon grass
1 lime leaf
6 cups chicken stock
3 tablespoons oil
1 onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon chili flakes
2 cups brown risotto rice
3 cups mixed seafood (prawns, scallops, hake deboned and cubed)
¼ cup lime juice
1 lime zested
lime slices to garnish

Method:
trim lemon grass and split in half, crush the lime leaf.
in a large pot, add the lemon grass, lime leaf and stock. bring to a boil for 10 minutes.
in a large saucepan, heat the oil and sauté the onions. add the garlic and chilli flakes and cook for 1 minute.
add in the rice and mix well.
add 1 cup of the stock at a time into the rice mixing well. ensure that all liquid is absorbed before adding the remaining cups.
cook till the rice is firm to bite (al dente).
add the seafood, lime juice and zest. fold in and cook for 2 minutes or till fish is done.
serve immediately.