Filter
Reset
Sort ByRelevance
AMYLYN914
Risotto with spring vegetables and seafood
Italian risotto with shallots, carrots, snow peas, garden peas, seafood and spicy cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the wine gently in a saucepan. Chop the shallots. Heat the oil in a frying pan and fry the shallots until golden brown. Add the rice grains and stir fry until they start to shine. Pour in the wine and let it evaporate while stirring.
-
Add a dash of warm broth. Let the risotto be cooked in an open pan in about 20 minutes. Stir frequently. When the broth is absorbed by the rice, add a new dash of broth.
-
Cut the carrots into slices. Clean the snow peas. Meanwhile, cook the carrots in a pan with boiling water and salt in 3 minutes until al dente. Cook the last min.
-
Stir the carrots, snow peas, garden peas and fruits de mer through the risotto and heat well. Season the risotto with pepper and sprinkle with cheese.
Blogs that might be interesting
-
20 minMain dishonions, oil, leeks, basmati rice, peanut butter, coconut milk, wok prawns, Red pepper,coconut-peanut rice with prawns
-
15 minMain dishpaccheri pasta, (olive oil, pancetta, onion, Pecorino Romano, sliced chestnut mushrooms, cooking dairy, chicory, unroasted walnuts,creamy paccheri with chicory and pancetta
-
25 minMain dishchicken breast, flour, butter, liquid baking product, olive oil, onion, garlic, tomato cubes, dried thyme, egg, Parmesan cheese, dried oregano,chicken schnitzel milanese
-
15 minMain dishgreen asparagus tips, chilled stone oven pizza crusts, Dutch goat's cheese, dried oregano, extra virgin olive oil, freshly ground black pepper,pizza with Dutch goat's cheese and asparagus tips
Nutrition
460Calories
Sodium0% DV1.930mg
Fat18% DV12g
Protein50% DV25g
Carbs21% DV62g
Fiber28% DV7g
Loved it