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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
- 385.5 kcal / 1613 kJ
- Protein
- 29.8 g
- Fat
- 16.3 g
- Carbohydrates
- 24.8 g
- Fibre
- 0.6 g
- Saturated Fat
- 6.5 g
- Sodium
- 739.9 mg
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