Risotto - Seafood

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the fish stock and keep it hot.

Step 2

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

Step 3

Chop the parsley and keep it aside

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.

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.

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.

Step 7

When the rice is soft and creamy, switch of the heat and serve adding some parsley on top.