Creamy Seafood Risotto
If you love seafood, as much as I do, then this soft, smooth, creamy seafood risotto recipe will be on your wishlist. Perfect for the weekends, this delicious risotto made of the best seafood will send you up to the moon.
Servings: 4
Calories: 1138kcal
Equipment
- Bowl
- Large cutting board
- skillet
- Saucepan
Ingredients
- 17 oz Arborio rice
- 14 oz prawns
- 7 oz calamari
- 7 oz baby squids
- 7 oz baby cuttlefish
- 10 cloves garlic
- 2 tbsp olive oil
- 3.5 oz butter
- 10 oz grated parmesan
- 1/2 onion
- 3 Bay leaves
Instructions
- Wash the seafood and set aside on a paper towel to absorb the water.
- In a saucepan pour 300 ml of water and boil the baby squids and the cuttlefish with some 3-4 Bay leaves for about 8 minutes.
- Collateral in a heated skillet simmer the garlic in some melted butter and add the prawns and calamari.
- Fry about 2-3 minutes on each side.
- In another skillet simmer some cloves of garlic in the melted butter, and before adding the Arborio rice take off the garlic.
- Let the rice simmer for about 5 minutes until you will add some broth from the simmering calamari.
- Add a glass of white wine to the rice and stir until it evaporates.
- When the rice is almost done, cooked for 15 minutes no more, pour the boiled baby squids and the cuttlefish, add the simmered and aromatic prawns and calamari with a nice dose of parmesan and stir well until all the aromas have combined.
- Add more parmesan for a more creamy and sticky texture.
- Serve immediately.
- Garnish with some fresh green herbs.
- Top some grated parmesan.
Nutrition
Calories: 1138kcal | Carbohydrates: 104g | Protein: 64g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 481mg | Sodium: 2057mg | Potassium: 432mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1249IU | Vitamin C: 10mg | Calcium: 972mg | Iron: 8mg