Risotto - Seafood

Name: Risotto - Seafood
Cuisine: European, Italian, Mediterranean
Ingredients: 60g carnaroli rice; seafood; 100ml fish stock; 20g shallot; 30g white wine; salt; pepper; parsley; olive oil; 2g tomato paste

7 steps

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with scallop, shrimps and peas.

Updated at: Thu, 17 Aug 2023 05:34:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories434.8 kcal (22%)

Total Fat15.1 g (22%)

Carbs58.4 g (22%)

Sugars4.5 g (5%)

Protein9.9 g (20%)

Sodium1203 mg (60%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

60gcarnaroli rice

seafood

100mlfish stock

20gshallot

30gwhite wine

Instructions

Step 1

Prepare the fish stock and keep it hot.

Pot

Lid

CooktopHeat

fish stock100ml

Step 2

Mince the shallot quite small, so they can melt while cooking.

Cutting Board

Knife

Bowl

shallot20g

Step 3

Chop the parsley and keep it aside

Cutting Board

Knife

Bowl

parsley

Step 4

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.

Pan

CooktopHeat

Wooden Spoon

carnaroli rice60g

shallot20g

olive oil

Step 5

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on fish stock, stir for one minute and let the rice absorb the liquids. Ad a bit of salt and pepper too.

fish stock100ml

white wine30g

salt

pepper

Step 6

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When you are half way the cooking time, ad the seafood and the tomato paste.

Wooden Spoon