Risotto and fish stock

[matrignano]

Usually always use vegetable stock (cubes), however tonight I'm doing a prawn & courgette risotto and thought I'd try doing it with fish stock.

Bought a ready made pouch from Wholefoods market. Wondering if it won't be too overpowering by itself, and whether I should "dilute" it with vegetable stock?

[matrignano]

Used the fish stock but diluted it down with plain water, it smelled pretty strong so I'm sure that it would have overpowered the dish otherwise.

As mentioned the risotto tasted pretty bland until the last spoonful of stock, then all the savoury/salty taste came with a bang! Use with care...

Anyway, jobs a good one, and I got a double helping of dessert out of it

Cheers guys!