Summary

Ingredients

• 1 medium onion (s), chopped
• 3 cloves garlic, chopped
• 100 g butter
• 300 g seafood, frozen
• 1 bunch parsley, chopped
• 250 g rice (risotto)
• 0.25 liter ¼ white wine
• 1 liter vegetable stock
• 0.5 ½ cup Parmesan or Gran Pandano, grated
• Salt and pepper, freshly ground
• sugar

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Instructions

1. Sauté onions and garlic in a little butter until translucent, add unthawed seafood and sauté as well. Mix in half of the parsley and now add rice, also sauté until translucent. Deglaze first with wine, then gradually with broth.
2. Finally stir in the parmesan, butter and the rest of the parsley and season to taste.