Seafood Risotto
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 845 kcal | (40 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 58 g | (39 %) |
Ingredients
- Ingredients
- 1 tsp fennel seeds
- 4 King prawn
- 200 grams Mixed seafood
- 50 grams shallots
- 2 garlic cloves
- 80 grams Vine tomato
- 60 grams butter
- 4 Tbsps olive oil
- 125 grams Arborio rice
- 1 bay leaf
- 100 milliliters white wine
- 3 Tbsps dry Vermouth
- 600 milliliters vegetable stock
- salt
- freshly ground pepper
Preparation steps
Toast the fennel seeds in a dry pan and set aside. Cut the prawns lengthwise and remove intestines, then refrigerate. Thaw the mixed seafood in a colander and drain. Finely dice the shallots. Peel the garlic. Cut the tomatoes into small cubes and let drain on paper towels. Heat 20 grams of butter (approximately 1 ounce) and 2 tablespoons of oil in a saucepan. Cook the shallots and garlic over medium heat for 2 minutes. Add the rice and bay and cook for 1 minute. Remove the garlic. Deglaze with wine and vermouth and let reduce by half.
Add 300 ml of hot stock (approximately 10 ounces) and cook uncovered for 18-20 minutes. Gradually add the remaining stock as the rice absorbs the liquid. Heat 20 grams of butter (approximately 1 ounce) and the remaining oil in a pot and cook the seafood on low heat for 4-5 minutes. After 2 minutes, add the fennel and prawns. Season with salt and pepper. Mix together the seafood, remaining butter and risotto to serve.
