Quick Seafood Risotto

Summer is approaching, and we are all eagerly waiting for those long, warm evenings filled with good food and conversation. Seafood risotto is perfect for such moments. This recipe allows for a lot of freedom in choosing ingredients, so I believe it will be a fun challenge to prepare this delicious dish, which can be served for lunch or dinner. Pair it with a glass of good wine, and youve got a winner.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Rice, white, short grain

  • 1 piece Tomato, red

  • 12 pieces Shellfish, abalone

  • 12 pieces Shellfish, abalone

  • 12 pieces Fish, shrimp

  • 8 pieces Fish, shrimp

  • 4 pods Garlic, fresh

  • 4 spoon Oil, olive

  • 1 dl Alcohol, Wine, White

  • 1 spoon Butter, unsalted

  • 1.5 l Soup base, chicken, cube

  • 1 spoon Parsley, fresh

  • pieces Salt, table

Steps

  1. Finely chop the garlic and parsley separately. Rinse the seafood and clean it if necessary.

  2. Pour olive oil into a pan and heat it. Add the garlic to the hot oil and remove the pan from the heat as soon as it becomes aromatic.

  3. Add clams, vongole, and scallops (both the meat and the shells) to the pan. Sauté until the shells open. Pour in the wine and wait for it to come to a boil. Add chopped tomatoes or tomato puree.

  4. Let the ingredients simmer for a while, then add the rice to the pan. Mix well and wait for the rice to absorb the liquid that has accumulated in the pan.

  5. Gradually start adding the broth to the rice. Season with salt and pepper. Shake the pan occasionally and stir to achieve a nice creamy texture. Keep adding broth and make sure the rice doesn't stick to the bottom of the pan.

  6. When the rice is cooked 'al dente,' meaning it is still firm to the bite, add a tablespoon of butter to the risotto. Season with additional salt and/or pepper if needed. Add the chopped parsley, mix well, and immediately serve on plates.

Nutrition Information (Per 100g)

  • Calories: 216.82 kcal
  • Fat: 5.17 g
    • Saturated Fat: 1.13 g
  • Carbohydrates: 31.32 g
    • Sugars: 0.19 g
  • Protein: 7.81 g
  • Fiber: 0.09 g

Advice

You can add whatever you like or have on hand to the seafood risotto. This can include various shellfish, shrimp, squid, cuttlefish, octopus, etc. The risotto will be best if you use fresh ingredients, but in their absence, you can also add frozen seafood.