Seafood Risotto
Equipment
- Large saucepan with lid
- Wooden spoon or spatula
Ingrediënten
- 1 fish bouillon cube
- 1 red onion finely chopped
- 1 clove garlic minced
- 75 ml liquid margarine
- 100 ml dry white wine
- 400 g Arborio rice
- 250 g peeled shrimps
- 8 crab sticks chopped
- 150 g cooked mussels
- 2 tablespoons chopped parsley
- Salt pepper
- Juice of 1 lemon approximately 1 tablespoon
- 4 lemon slices for garnish
Instructies
- Dissolve the fish bouillon cube in 800ml of hot water to make fish broth.
- Peel and finely chop the onion and garlic.
- In a large saucepan, heat half of the liquid margarine over medium heat.
- Sauté the onion and garlic for about 3 minutes until softened.
- Add the Arborio rice to the saucepan and stir-fry for about 3 minutes.
- Pour in the white wine, bring to a boil, and continue stirring until the wine is absorbed.
- Gradually add the fish broth to the rice, stirring continuously.
- Wait until the broth is absorbed before adding more.
- Cover the saucepan with a lid and let the risotto simmer for 15 minutes.
- Then, remove from heat and let it rest for another 5 minutes.
- Rinse the shrimps under cold water and chop the crab sticks into pieces.
- After resting, stir in the shrimps, crab sticks, and cooked mussels.
- Heat the risotto for another 5 minutes.
- Stir in the remaining liquid margarine and chopped parsley.
- Season with salt, pepper, and lemon juice.
- Garnish the risotto with lemon slices before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Sauvignon Blanc to complement the seafood flavors. Alternatively, a light-bodied rosé could also be a good match.Nutritional Information
Calories: 550 kcal | Carbohydrates: 70 g | Protein: 25 g | Fat: 20 g | Sugar: 2 g
--------------------------------------------------------------------------------------------------
