Tomato Seafood Risotto recipe - ingredients, nutrition and when to eat it
This rich risotto is made by slowly cooking rice with shrimp and squid in tomato sauce.
This rich risotto is made by slowly cooking rice with shrimp and squid in tomato sauce. It’s perfect when you’re craving a warm, satisfying bowl for lunch or dinner.
Western · 35 minutes to cook
Tips: If you wash the rice, drain it thoroughly before sautéing so it doesn’t become soggy in the pan.
Tips: Add the liquid gradually and stir as you go; the starch released from the rice will create a smooth consistency.
Tips: Seafood can become tough if overcooked, so add it near the end and cook it through.
Tips: Letting the risotto rest for about 2 minutes after cooking helps the sauce and rice come together.
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Ingredients (1 serving)
- Rice — 80 g
- Shrimp — 60 g
- Squid — 60 g
- Tomato sauce — 150 g
- Onion — 40 g
- Garlic — 8 g
- Olive oil — 0.8 Tbsp
- White wine — 30 ml
- Water — 350 ml
- Parmesan cheese — 10 g
- Salt — 1 g
- Ground pepper — 0.5 g
- Parsley — 2 g