Filter
Reset
Sort ByRelevance
WINTERBORN
Risotto with seafood cocktail
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 3 tablespoons of olive oil in a thick-bottomed pan and fry the shallots and garlic lightly brown.
-
Add the rice and stir it to low level through the oil until the rice grains are shiny and transparent.
-
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.
-
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.
-
40 minMain dishfresh pumpkin, leeks, traditional olive oil, chicken broth from tablet, fresh sage leaf, low-fat smoked bacon strips, garlic, ricotta,pumpkin soup with sage and bacon -
30 minMain dishpotatoes, hare fillets, Shoot the Schwarzwalder, cranberry compote, Red port, steam vegetables broccoli, snow peas, asparagus tips, milk, butter,fillet of hare, broccoli, snow peas and asparagus -
30 minMain dishdried lentils dupuis, tap water, vega finely chopped, mature cheese, tahini sesame paste, fresh flat parsley, wheat flour, peanut oil, boiled beets, Italian bread roll, lemon mayonnaise, lettuce,lentil burger -
35 minMain dishfresh rack of lamb, fresh thyme, Cherry tomatoes, traditional olive oil, garlic, fresh thyme, liquid honey, soft cream butter,rack of lamb with thyme-honey butter
Nutrition
345Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs14% DV43g
Fiber0% DV0g
Loved it