Seafood Risotto

Seafood Risotto

4.1 280 ratings

Prep. 20 min

Total 40 min

6 portions

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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