Seafood Risotto

Name: Seafood Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 60m 4 tbsp sunflower oil; 1 onion, chopped; 2 garlic cloves, crushed; 225g/8oz generous 1 cup arborio rice; 105ml 7 tbsp white wine; 1.5 litres 2 1/2 pints 6 cups hot fish stock; 350g/12oz mixed seafood, such as raw prawns, mussels, squid rings or clams; grated rind of 1/2 lemon; 30ml 2 tbsp tomato purée; 15ml 1 tbsp chopped fresh parsley; salt and ground black pepper.

4 steps

Updated at: Thu, 17 Aug 2023 07:34:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories504 kcal (25%)

Total Fat18.8 g (27%)

Carbs49.8 g (19%)

Sugars1.7 g (2%)

Protein28.6 g (57%)

Sodium871 mg (44%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspsunflower oil

105mlwhite wine

1.5 litresfish stock

hot

350gmixed seafood

such as raw prawns, mussels, squid rings or clams

0.5grated rind of lemon

30mltomato purée

15mlfresh parsley

chopped

salt

ground black pepper

Instructions

Step 1

Heat the oil in a heavy-based pan, add the onion and garlic, and cook until soft. Add the rice and stir to coat the grains with oil. Add the wine and cook over a moderate heat, stirring for a few minutes until the liquid is absorbed.

Step 2

Add 150ml of the hot stock and cook, stirring constantly, until the liquid is absorbed by the rice. Continue stirring and adding stock in 150ml quantities, until half is left.

Step 3

Stir in the seafood and cook for 2-3 minutes. Remove any mussels that are closed after cooking. Add the remaining stock until the rice is cooked. It should be creamy and the grains al dente.

Step 4

Stir in the lemon rind, tomato purée and parsley. Season with salt and pepper and serve warm.