Italian · Dinner
Seafood risotto
A generous risotto of prawns, squid and mussels in a light tomato-tinted stock.
- Calories
- 667 kcal
- Protein
- 51 g
- Carbs
- 82 g
- Fat
- 15 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: shellfish.
Ingredients
- 80 g Arborio rice
- 100 g Prawns
- 80 g Squid
- 80 g Mussels
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tomato Tomatoes
- 6 g Parsley
- 300 ml Vegetable stock
- ¼ tsp Salt
Method
- Warm the oil and cook the onion for 5 minutes until soft, then add the garlic and tomato and cook for 3 minutes.
- Stir in the rice and toast for a minute, then add the hot stock a ladle at a time, stirring, for 15 minutes.
- Stir in the squid and mussels and cook for 5 minutes, then add the prawns for the final 3 minutes until all are cooked through.
- Season and finish with chopped parsley.
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