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Ingredients
- 25 g fresh parsley, cut in pieces
- 2 garlic cloves
- 150 g onions, quartered
- 80 g celery stalks, cut in pieces (2 cm)
- 25 g olive oil
- 200 g dry white wine
- 400 g risotto rice (e.g. Arborio, carnaroli)
- 250 g tinned chopped tomatoes
- 600 g liquid vegetable stock, hot
- 1 dried bay leaf
- 1 pinch saffron
- 1 pinch ground cayenne pepper (optional)
- ½ tsp fine sea salt, or to taste
- ½ tsp ground black pepper, or to taste
- 500 g frozen mixed seafood, (e.g. prawns, clams, mussels, squid), defrosted
- 70 g unsalted butter, diced (1 cm)
- 1 lemon, juice from half and half cut in wedges for serving
- Nutrition
- per 1 portion
- Calories
- 1982.8 kJ / 473.9 kcal
- Protein
- 16.7 g
- Carbohydrates
- 60.6 g
- Fat
- 15.3 g
- Saturated fat
- 7.5 g
- Fiber
- 1.5 g
- Sodium
- 296.1 mg
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