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Seafood Risotto

Seafood Risotto
4.1 277 ratings
Prep. 20 min
Total 40 min
6 portions
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Ingredients

  • fresh parsley cut in pieces
    25 g
  • garlic cloves
    2
  • onions quartered
    150 g
  • celery stalks cut in pieces (2 cm)
    80 g
  • olive oil
    25 g
  • dry white wine
    200 g
  • risotto rice (e.g. Arborio, carnaroli)
    400 g
  • tinned chopped tomatoes
    250 g
  • liquid vegetable stock hot
    600 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
    500 g
  • unsalted butter diced (1 cm)
    70 g
  • lemon freshly squeezed juice only
    ½

Difficulty

medium

Nutrition per 1 portion

Sodium 296.1 mg
Protein 16.7 g
Energy 1982.8 kJ / 473.9 kcal
Fat 15.3 g
Fibre 1.5 g
Saturated Fat 7.5 g
Carbohydrates 60.6 g

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