Ingredients
4 tblspn olive oil
400g calamari rings
200g raw cleaned prawns
12 mussels, scrubbed and bearded
1 large onion, finely chopped
2 cloves crushed garlic
1/2 cup green beans
1 red capsicum diced & seeded
6 button mushrooms, sliced
3 tblspn fresh chopped parsley
300g arborio rice
1/2 cup dry white wine
2-3 cups chicken stock,
(seasoned with salt and pepper)

Method
Heat oil and saute onion and garlic.
Stir in rice, then add capsicum, beans and mushrooms.
Add white wine and 1 cup of the stock, reduce by half.
Add calamari, cook for 5 minutes.
Place prawns and mussels on top.
Add remaining stock and bring to the boil.
Reduce heat to very low and cook covered for 20 minutes
or until the liquid is absorbed.
Carefully fold over with a wooden spoon and add more
stock if necessary.
Stir through the chopped parsley.
Garnish with a slice of lemon and serve.

Serves 4-6

Cooking Tips
Stir as little as possible during the last stage of cooking.

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