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🍽️ Creamy Seafood Risotto

487 kcal · 30 min · 4 servings

Ingredients

• 250 g Calamari (kitchen-ready)
• Mussel and Venus clams (250 g each)
• 200 g Carrots
• 100 g Leek
• 1 Shallot
• 1 Clove of garlic
• 2 tbsp Olive oil
• 250 g Risotto rice
• 1 pinch Saffron
• 150 ml White wine
• 600 ml Fish stock (from the jar)
• 8 peeled Scampi
• 50 g Butter
• Salt
• Pepper
• 2 Tomatoes
• 0.5 bunch Parsley
• Lemon zest

Instructions

1. 1. Rinse the squid under running water and slice them into thin rings.
2. 2. Clean the mussels thoroughly under running water.
3. 3. Peel the carrots and clean the leek.
4. 4. Wash the vegetables and cut them into small cubes.
5. 5. Peel the shallot and the garlic clove.
6. 6. Finely chop the shallot and the garlic.
7. 7. Heat the oil in a heavy pot.
8. 8. Sauté the shallot and garlic in the hot oil.
9. 9. Add the carrots and leek to the pot.
10. 10. Cook the vegetables for two minutes.
11. 11. Stir the rice into the pan.
12. 12. Stir until every grain of rice is coated with fat.
13. 13. Stir the saffron into the rice.
14. 14. Gradually pour in the hot fish stock.
15. 15. Stir constantly while doing so.
16. 16. Let the risotto simmer for ten minutes.
17. 17. Wash the tomatoes.
18. 18. Remove the core from the tomatoes.
19. 19. Dice the tomatoes.
20. 20. Add the squid to the risotto.
21. 21. Add the mussels to the pot.
22. 22. Add the diced tomatoes.
23. 23. Cook the mixture for another ten minutes.
24. 24. Slice half of the butter into pieces.
25. 25. Sauté the scampi briefly in the butter.
26. 26. Season the scampi with salt and pepper.
27. 27. Finely chop the parsley.
28. 28. Return the scampi to the risotto.
29. 29. Add the chopped parsley.
30. 30. Add the lemon zest.
31. 31. Stir the remaining butter into the risotto.
32. 32. Season the finished dish finally with salt and pepper.
33. 33. Serve the risotto on plates.

Nutrition per serving

• kcal: 487
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 50 g