Seafood Tomato Risotto recipe - ingredients, nutrition and when to eat it
Shrimp, mussels, and squid are slowly cooked with tomato sauce and rice in this bright and hearty one-bowl dish.
Shrimp, mussels, and squid are slowly cooked with tomato sauce and rice in this bright and hearty one-bowl dish. It is a great choice whenever you want something warm for lunch or dinner, with savory seafood flavor and tender, creamy rice.
Western · 35 minutes to cook
Tips: Toast the rice instead of boiling it first so the sauce can soak into the grains and create the right risotto texture.
Tips: Add the liquid gradually while checking the consistency rather than pouring in a large amount at once.
Tips: Seafood can become tough if cooked too long, so add it during the last five minutes.
Tips: The sauce thickens to the right consistency after resting for about two minutes rather than immediately after cooking.
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Ingredients (1 serving)
- Rice — 75 g
- Shrimp — 50 g
- Mussels — 60 g
- Squid — 50 g
- Tomato sauce — 120 g
- Tomato — 100 g
- Onion — 50 g
- Garlic — 5 g
- Olive oil — 8 g
- White wine — 30 ml
- Parmesan cheese — 10 g
- Water — 250 ml
- Salt — 1.5 g
- Ground black pepper — 0.5 g