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Mixed Seafood Risotto
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Mixed Seafood Risotto

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Ingredients

  • 1500 g water
  • 2 fish stock cubes (for 0.5 l each), crumbled
  • 60 g shallot, halved
  • 80 g unsalted butter, cut in pieces
  • 20 g extra virgin olive oil
  • 640 g risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
  • 120 g dry white wine
  • 1 - 2 tsp fine sea salt, to taste
  • 200 g squid, raw, cleaned, cut in pieces (1 cm)
  • 200 g sea bass fillets, skinless, cut in pieces (2 cm)
  • 400 g fresh tuna, skinless fillets, cut in pieces (2 cm)
  • 160 g large raw prawns, peeled
  • 2 lemons, juice only
  • 1 bunch fresh parsley, leaves only, roughly chopped, for garnishing

Nutrition
per 1 portion
Calories
1613 kJ / 385.5 kcal
Protein
29.8 g
Carbohydrates
24.8 g
Fat
16.3 g
Saturated Fat
6.5 g
Fibre
0.6 g
Sodium
739.9 mg

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