Seafood Risotto

Seafood Risotto

4.5 35 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

fresh parsley cut in pieces
15 g
garlic clove
1
onions quartered
100 g
celery stalks cut in pieces (2 cm)
55 g
olive oil
20 g
dry white wine
130 g
risotto rice (e.g. Arborio, carnaroli)
270 g
tinned chopped tomatoes
170 g
liquid vegetable stock hot
400 g
dried bay leaf
1
saffron
1 pinch
ground cayenne pepper (optional)
1 pinch
fine sea salt or to taste
½ tsp
ground black pepper or to taste
½ tsp
frozen mixed seafood (e.g. prawns, clams, mussels, squid), defrosted
350 g
unsalted butter diced (1 cm)
45 g
lemon freshly squeezed juice only
½

Difficulty

medium

Nutrition per 1 portion

Sodium 435.3 mg

Protein 17.3 g

Energy 2028.8 kJ / 484.9 kcal

Fat 15.9 g

Fibre 1.7 g

Saturated Fat 7.4 g

Carbohydrates 61.7 g

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