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Seafood Risotto

Seafood Risotto
4.5 27 rating
Prep. 20 min
Total 40 min
4 portions
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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
Calories 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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