Seafood risotto

A creamy seafood risotto (prawns, mussels, squid). Elegant and tasty, and creamy without any cream thanks to the starch in the rice, it is a balanced dish for special occasions.

Preparation: 20 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Medium

Estimate per serving: 400 kcal · 26 g protein · 56 g carbohydrate · 8 g fat

Ingredients

• 300 g risotto rice
• 400 g seafood
• 1 onion
• 1 litre fish stock
• 100 ml white wine
• 2 cloves of garlic
• 1 bunch of parsley

Method

1. Fry the onion, toast the rice until translucent and deglaze with the white wine.
2. Add the stock a ladle at a time, stirring.
3. Add the seafood towards the end of cooking.
4. Finish with parsley and garlic.

Nutritional benefits

Seafood is very rich in lean protein, iron and omega-3s, which are good for cholesterol, for few calories. The risotto is creamy thanks to the rice starch, with no added cream. An elegant, fresh-tasting dish for special occasions that is balanced and naturally gluten-free.

Variations and substitutions

• With king prawns and scallops.
• With saffron (golden seafood risotto).
• With mussels only (more economical).
• With extra green vegetables.

Storage and making ahead

Best fresh; keeps for 1 day. Seafood does not reheat well.

💡 Good to know

Add the seafood right at the end of cooking: a few minutes is enough, otherwise it becomes rubbery.

See also

Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes · gluten-free recipes.

Ingredients in this recipe: rice · onion · fish stock · white wine · garlic.

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