Seychelles-style Seafood Risotto
Seychelles-style Seafood Risotto is a delicious and creamy dish that combines the flavors of the Indian Ocean with the rich and comforting taste of risotto. This recipe is a perfect blend of Seychellois and Italian cuisine, creating a unique and flavorful seafood dish.
Ingredients
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups seafood or vegetable broth
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 cup butter
- 1 pound mixed seafood (shrimp, squid, and fish)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the seafood or vegetable broth over medium heat.
- In a separate pan, melt the butter and sauté the chopped onion and minced garlic until softened.
- Add the Arborio rice to the pan and stir to coat the rice with the butter, onion, and garlic mixture.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- After about 18-20 minutes, the rice should be creamy and al dente. Stir in the grated Parmesan cheese, heavy cream, and season with salt and pepper.
- In a separate pan, sauté the mixed seafood until cooked through.
- Gently fold the cooked seafood into the risotto.
- Serve the Seychelles-style Seafood Risotto in individual bowls, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Pan
Tools
Stirring spoon Ladle
Serving suggestions
Seychelles-style Seafood Risotto pairs well with a crisp white wine and a side of fresh salad.
Tips & tricks
For best results, use fresh seafood and stir the risotto gently to maintain its creamy texture.
Cost
$25