Seafood Risotto
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 340g per person. Nutrition is estimated per 100g of finished dish.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 143 kcal
- Protein
- 8.3 g
- Carbohydrate
- 20.1 g
- of which sugars
- 1.3 g
- Fat
- 2.6 g
- of which saturates
- 0.4 g
- Fibre
- 0.7 g
- Salt
- 0.62 g
Ingredients
- 320g risotto rice
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 100ml white wine
- 900ml hot fish stock
- 200g raw prawns
- 200g mussels, cleaned
- 150g squid rings
- 150g cherry tomatoes
- Small handful parsley
- 1 lemon, zested
Method
Cook the shallot and garlic in olive oil until soft.
Stir in the rice, then add the wine and simmer until absorbed.
Add hot stock a ladleful at a time, stirring frequently.
When the rice is nearly tender, add the tomatoes, prawns, mussels, and squid.
Cover for 3-4 minutes until the seafood is cooked and mussels open.
Finish with parsley, lemon zest, and black pepper.
Reviews
Worked well first time. I liked the balance of comfort and brightness in the finished dish.
Karen ChambersWorked well first time. I liked the balance of comfort and brightness in the finished dish.
Robyn BakerMade this at the weekend and it came out beautifully. Good texture and plenty of flavour.
Michael Holstead