🍽️ Creamy Seafood Risotto

Name: Creamy Seafood Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g mixed mussel (blue mussels, Venus clams); 300 g monkfish (kitchen-ready, skinless); 1 carrot; 1 stalk celery; 1 onion; 1 clove garlic; 4 tbsp olive oil; 200 ml dry white wine; 800 ml fish stock; salt; pepper; 1 shallot; 250 g risotto rice; 12 scallops (kitchen-ready, filleted); 2 tbsp yogurt butter; 60 g parmesan (1 piece); 3 sprigs parsley

623 kcal · 30 min · 4 servings

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Ingredients

500 g mixed mussel (blue mussels, Venus clams)
300 g monkfish (kitchen-ready, skinless)
1 carrot
1 stalk celery
1 onion
1 clove garlic
4 tbsp olive oil
200 ml dry white wine
800 ml fish stock
salt
pepper
1 shallot
250 g risotto rice
12 scallops (kitchen-ready, filleted)
2 tbsp yogurt butter
60 g parmesan (1 piece)
3 sprigs parsley

Instructions

1. Rinse the clams under running water. Remove the beards. Discard any clams that are already open.
2. Rinse the monkfish under cold water. Pat it dry with a kitchen towel. Cut the fish into bite-sized pieces.
3. Peel the carrot. Wash the celery. Cut both into small cubes. Peel the onion and garlic. Finely chop them.
4. Heat two tablespoons of oil in a pot. Sauté the onion and garlic until translucent. Add the carrot and celery. Sauté them briefly. Add the clams and fish. Deglaze with wine. Pour in half of the fish broth. Season with salt and pepper. Cook the mixture over medium heat for six to eight minutes. Strain the liquid into a bowl. Reserve the broth. Remove the clams and fish from the pot. Discard any clams that remain closed after cooking.
5. Peel the shallot. Finely chop it. Heat the remaining oil in a pot. Sauté the shallot in it. Add the rice. Sauté briefly over low heat. Deglaze the rice with some fish broth. Stir until the liquid has evaporated. Add more broth. Repeat this process with the remaining broth. Cook until the rice is tender and all the broth is used up.
6. Rinse the scallops under cold water. Pat them dry. Heat butter in a pan. Sear the scallops for about one minute per side over high heat. Season with salt and pepper. Remove from the heat.
7. Grate the Parmesan. Mix the cheese with the seafood and fish into the risotto. Season the dish with salt and pepper.
8. Wash the parsley. Shake it dry. Chop it coarsely.
9. Warm the deep plates. Fill the risotto into the plates. Sprinkle with the chopped parsley.

Nutrition per serving

kcal: 623
Protein: 37 g · Fett/Fat: 23 g · Carbs: 57 g