Seafood Risotto
TM6 TM5 TM31

Seafood Risotto

4.2 (131 ratings)

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 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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