Risotto with Seafood
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 420 kcal | (20 %) | ||
| Protein | 22.2 g | (23 %) | ||
| Fat | 18.3 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Mixed seafood (frozen)
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 30 grams butter
- 200 grams Arborio rice
- 250 milliliters white wine
- 400 milliliters fish stock
- salt
- freshly ground pepper
- 1 bunch parsley
Preparation steps
1.
Thaw the seafood, rinse and pat dry.
2.
Peel the onion and garlic, cut the onion into cubes.
3.
For the risotto, heat 2 tablespoons of olive oil and half of the butter in a saucepan, and saute the onion and rice. Press 1 clove of garlic and add to the rice. Pour in the white wine and boil down the wine to half, while stirring. Gradually pour in the fish stock and simmer, stirring occasionally.
4.
Heat the remaining olive oil in a pan and fry the seafood for 3-4 minutes. Squeeze the remaining garlic and add to the seafood. Season with salt and pepper.
5.
Rinse the parsley, shake dry, chop finely and mix into the risotto. Season with salt and pepper. Stir in the remaining butter and the fried seafood. Serve the risotto immediately in plates.
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