By Gabriele Caglio
Risotto - Seafood
Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with scallop, shrimps and peas.
Updated at: Thu, 17 Aug 2023 05:34:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories435.1 kcal (22%)
Total Fat15.1 g (22%)
Carbs58.4 g (22%)
Sugars4.5 g (5%)
Protein9.9 g (20%)
Sodium1203 mg (60%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Prepare the fish stock and keep it hot.
Pot
Lid
fish stock100mlStep 2
Mince the shallot quite small, so they can melt while cooking.
Cutting Board
Knife
Bowl
shallot20gStep 3
Chop the parsley and keep it aside
Cutting BoardKnifeBowl
parsleyStep 4
Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.
Pan
Wooden Spoon
carnaroli rice60gshallot20g
olive oilStep 5
Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on fish stock, stir for one minute and let the rice absorb the liquids. Ad a bit of salt and pepper too.
fish stock100ml
white wine30g
salt
pepperStep 6
Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When you are half way the cooking time, ad the seafood and the tomato paste.
Wooden Spoon
Ladle
seafoodfish stock100ml
tomato paste2gStep 7
When the rice is soft and creamy, switch of the heat and serve adding some parsley on top.
Wooden SpoonparsleyNotes
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