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Recipe by
Seafood risotto is a tasty dish of Italian origin. Traditionally prepared with rice, mussels, clams, baby octopuses, garlic, peeled shrimp, fresh tomato, olive oil, parsley, salt, and pepper, this first course is a true concentration of sea flavors. Its preparation requires only a few steps but attention: cooking the risotto requires patience and precision. The final result is a creamy risotto rich in flavor, perfect to enjoy in any season.
Step 1 of 4: Prepare a fresh sauce with garlic, oil, and strained tomato or tomato cut into wedges
Step 2 of 4: Dilute the garlic in the oil and cook very briefly to keep all the freshness of the tomato
Step 3 of 4: Open the clams and mussels, cook the baby octopuses and the shrimp, and as soon as they are cooked, shell the shellfish and cut the mollusks into pieces
Step 4 of 4: Strain the clam water and add part of it to the tomato sauce together with the fish. Cook the rice al dente in plenty of water and season it with this sauce, which should be pink and not red, with pepper and chopped parsley
| Average values | Per 100 g |
|---|---|
| Energy | 459 kJ110 kcal |
| Fat | 1.7 g |
| of which saturated fatty acids | 0.26 g |
| Carbohydrates | 13.82 g |
| of which sugars | 1.28 g |
| Fibre | 0.16 g |
| Protein | 10.4 g |
| Salt | 0.17 g |
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Crustaceans and Molluscs
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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