Seafood Risotto with Vegetables

Leeks are very healthy, so its good to eat them often. They pair excellently with seafood delights such as shrimp, clams, and squid. Try them in combination with rice, sun-dried tomatoes, octopus, and clams - we guarantee youll enjoy every bite!

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 ml Oil, olive

  • 1 piece Onion, raw

  • 300 g Rice, white, medium grain

  • 0.5 dl Alcohol, Wine, White

  • 150 g Octopus, cooked

  • 150 g Shellfish, abalone

  • 150 g Asparagus, fresh

  • 150 g Beans, fresh

  • 8 dl Soup base, beef, cube

  • 200 g Tomato, dried

  • 4 twig Parsley, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, white

Steps

  1. Peel and finely chop the onion. Cut the octopus into smaller pieces. Rinse the leeks under running water. Cut or break off the woody ends, then slice them into rings. Thoroughly wash the clam meat under running water and dry well with kitchen towels. Cut the sun-dried tomatoes into small pieces. Pour the broth into a pot, bring it to a boil, then remove the pot from the heat.

  2. In another pot, heat olive oil and sauté the onion while stirring. Add the rice and continue stirring until the rice also becomes translucent, then pour in the white wine and wait for the wine to boil.

  3. Once the wine has evaporated, add the octopus, clam meat, leeks, and peas to the pot. Mix everything well and start gradually adding the hot broth. Each time you add a ladle of hot broth, stir the risotto well and then let the liquid slowly evaporate over moderate heat. Continue stirring the risotto and gradually adding the broth for the next 20 minutes.

  4. When the risotto is nicely creamy but the rice is still slightly firm, mix in the sun-dried tomatoes. Remove the pot from the heat, cover it, and let the risotto rest for 4 minutes.

  5. Rinse the parsley under running water, shake it dry, and finely chop. Taste the risotto and season additionally with pepper and salt if needed. Serve the prepared risotto on plates, sprinkle with chopped parsley, and drizzle with olive oil. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 165.98 kcal
  • Fat: 0.3 g
    • Saturated Fat: 0 g
  • Carbohydrates: 28.29 g
    • Sugars: 1.19 g
  • Protein: 9.59 g
  • Fiber: 1.09 g

Advice

The process for cooking octopus is as follows: wash the octopus and prepare a pot in which you will cook it – there should be enough water to completely cover the octopus. First, bring the water to a boil (without salt), then add the octopus, bay leaf, peppercorns, and a wine cork to the pot. Cook the octopus over moderate heat for 30 minutes.