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WINTERBORN
Risotto with seafood cocktail
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Ingredients
Directions
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Heat 3 tablespoons of olive oil in a thick-bottomed pan and fry the shallots and garlic lightly brown.
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Add the rice and stir it to low level through the oil until the rice grains are shiny and transparent.
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Add a portion of the stock, bring it to the boil while stirring and let it pick up by the rice. Add the rest of the stock in portions until the rice has absorbed everything (after about 15 minutes). The rice must now be al dente.
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In the meantime, heat another tablespoon of oil and stir-fry the seafood for 2 to 3 minutes. Spoon them with the chopped herbs through the risotto and season with salt and pepper.
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15 minMain dishmie, wok oil, chicken breast, wokasperges white and green, Red pepper, sweet and sour wok sauce, bunch onion,mie with sweet-and-sour chicken and asparagus
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20 minMain dishyellow rice, chicken fillet, Caribbean Spice spice melange, peanut oil, black beans, paprika mix, Kiwi, small red onion, lime,rice salad with caribbean chicken and beans
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60 minMain dishgarlic, onion, butter, oil, coconut milk, curry powder, chili powder, carrots, mushroom, chicken breast, chicken, Red pepper, green pepper,prime chicken curry
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20 minLunchgreen bean, baby, butter lettuce, cherry / cherry tomato, black olive, egg, Red onion, olive oil, dijon mustard, lemon juice, capers,french salad with beans
Nutrition
345Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs14% DV43g
Fiber0% DV0g
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