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Ingredients
Swordfish and Shrimp Risotto
- Ingredients
- 1 onion
- 75 milliliters olive oil
- 250 grams Arborio rice (z. B. Arborio)
- ½ tsp Turmeric (ground)
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- ½ untreated lemon
- 1 Zucchini
- 250 grams Swordfish fillet
- 8 King prawn (ready to cook deveined and peeled down to the tail segment)
- salt
- freshly ground peppers
- 1 handful Arugula
- 1 Tbsp Pine nuts
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp butter
Peel the onion and chop finely. Heat 1-2 tablespoons of oil in a saucepan, add the onion and cook, stirring until translucent. Add the rice and turmeric and stir to coat. Pour in the wine and cook until absorbed. Gradually add the broth, stirring until broth ahs been absorbed before adding more and cook, stirring until the rice creamy and tender, yet still has a little bite (about 20 minutes).
Zest the lemon and squeeze the juice. Rinse the zucchini, cut in half lengthwise and slice. Rinse the fish and cut into cubes. Add to the risotto along with the lemon zest and zucchini during the last 5 minutes of cooking time.
Heat 2 tablespoons of oil in a skillet. Rinse the prawns, pat dry and saute until just cooked through, 2-3 minutes. Season with salt and pepper.
Rinse and dry the arugula. Set aside some leaves for garnish, coarsely chop the rest and puree with the pine nuts and the remaining oil.
Stir Parmesan and butter into the risotto and season with lemon juice, salt and pepper. Transfer to plates and top with the shrimp.
Drizzle with the arugula and pine nut mixture and top with the reserved arugula leaves.