John Myers
Lime Risotto with Seafood Served with Rapunzel Salad
The perfect lime risotto with seafood served with rapunzel salad recipe with a picture and simple step-by-step instructions.
- 600 g Risotto rice
- 1 liter Vegetable stock
- 380 ml White wine
- 1 piece Onion
- 100 g Butter
- 200 g Parmesan
- 3 piece Limes
- 15 piece Fresh mussels
- 10 piece King prawns
- 2 piece Octopus
- 3 piece Clove of garlic
- 1 Lamb’S lettuce
- 5 piece Tomatoes
- Dice the onions and fry them in a large saucepan with a little butter until translucent.
- Add risotto rice and fry briefly, deglaze with white wine. Whenever the rice has absorbed the liquid, alternate adding vegetable stock and wine. Stir a lot!
- Squeeze out the juice of 2 limes and add to the risotto. As soon as the rice is soft but firm to the bite, add the grated Parmesan and a little butter.
- Now fry the squids cut into rings in a pan in olive oil and garlic. When they are firm to the bite, stir into the risotto.
- Cook the mussels in a vegetable stock and fry the king prawns like the squid in oil and garlic.
- For the salad from Rapunzel, wash the lamb’s lettuce and cut the tomatoes into slices. For the salad dressing, mix 1 to 1 oil and vinegar. Add a pinch of agave syrup and a pinch of mustard, as well as salt and pepper, and mix well.
- Just before serving the risotto, mix some grated lime zest into the risotto.
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