Risotto Frutti Di Mare
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g seafood, frozen
- 2 tuber / s fennel
- 2 onions)
- 2 cloves garlic)
- 2 tablespoons oil
- 300 g rice, (risotto rice)
- 1 liter vegetable stock
- 1 lemon (s)
- 1 bunch dill
- Salt and pepper, freshly ground
- Fish seasoning
Print Recipe
Pin Recipe Instructions
- Thaw the seafood, place in a colander, rinse well and drain. Clean, rinse and finely chop the fennel. Peel and finely chop the onion and garlic.
- Heat the oil in a saucepan, sauté the onion and fennel in it over a medium heat for about 3 minutes. Add the rice, sauté and pour in some broth. Add the garlic and let the rice swell for about 15 minutes, stirring frequently, adding a little broth over and over again. Then add the seafood and cook for another 5 minutes. Season the risotto with salt, pepper, lemon juice and possibly fish seasoning. Rinse the dill, shake dry, pluck the tips off and chop. Sprinkle the dill points on the risotto and serve immediately.
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