Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Warm the vegetable broth and keep it simmering. Soften the onion and garlic cloves in olive oil.
- Toast the risotto rice until the edges look translucent. Pour in white wine and cook until it evaporates.
- Add hot broth a ladle at a time, stirring, about 16 minutes.
- In the last 3 minutes, fold in the mixed seafood and cook until just done.
- Off the heat, beat in cold butter, parsley, salt and black pepper. Rest 1 minute and serve.
Shopping tip
Buy risotto rice (carnaroli or arborio), not carolino. A frozen mixed seafood bag (mix de marisco) is the realistic shop. Thaw and drain before it hits the pan.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.