Seafood Risotto with Pasta Salad

A winning combination of fun, ingredients, and flavors.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Rižota

  • 500 g Fish, squid

  • 1 piece Onion, raw

  • 1 teaspoon Spices, curry powder

  • 1 teaspoon Spices, paprika

  • 20 dag Tomato, red

  • 400 g Rice, white, medium grain

  • 2 dl Alcohol, Wine, White

  • 0.5 dl Oil, olive

  • pieces Parsley, fresh

  • pieces Salt, table

  • pieces Spices, pepper, black

Testeninska solata

  • 20 dag Pasta, Macaroni

  • 5 spoon Sour cream

  • 2 dl Tomato sauce, without salt

  • 20 dag Tomato, red

  • 8 dag Green, raw

  • pieces Juice, lime

  • 1 teaspoon Sugar, white

  • pieces Oil, olive

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. For the seafood risotto, in a large pan, sauté the seafood with onions. Season the seafood to taste with salt, pepper, curry, and paprika. Add diced tomatoes and rice, then pour in white wine. Gradually add liquid (water, broth) and cook while stirring until the rice is "al dente". Remove the risotto from heat and mix in finely chopped parsley, butter, and cold-pressed olive oil. Stir well and let the risotto rest for a few minutes before serving.

  2. For the pasta salad, cut all the vegetables into desired-sized pieces and mix with the remaining ingredients and cooled cooked pasta. Season the salad to taste with pepper and salt, and refrigerate until well chilled before use.

Nutrition Information (Per 100g)

  • Calories: 166.75 kcal
  • Fat: 1.64 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 27.88 g
    • Sugars: 1.21 g
  • Protein: 7.01 g
  • Fiber: 0.66 g

Advice

The pasta salad can be stored in the refrigerator in a well-sealed container for up to three days.