in Italy

Risotto with seafood

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Ingredients for 4 servings:

  • 1 medium-sized onion(s), chopped
  • 3 garlic cloves, chopped
  • 100 g butter
  • 300 g seafood, frozen
  • 1 bunch parsley, chopped
  • 250 g risotto rice (risotto)
  • ¼ liter white wine
  • 1 liter vegetable broth
  • ½ cup(s) Parmesan or Gran Pandano, grated
  • Salt and pepper, freshly ground
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Sauté the onions and garlic in a little butter until translucent, add the unthawed seafood and sauté. Stir in half of the parsley and then add the rice, also sautéing until translucent. Deglaze everything first with wine, then gradually with the stock. Finally, stir in the Parmesan cheese, butter, and remaining parsley, and season to taste. Based on 4 servings, one serving has 772 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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