Seafood Risotto

  • 29/06/2005
  • Difficult
  • 6
  • 60 min

Don’t let the number of ingredients in this recipe frighten you. If you miss some ingredients, don’t be scared to improvise a little, like a true sailor’s chef. This recipe is at its best when it is really juicy, so don’t be afraid to cover and leave a few minutes, prior to serving.

Ingredients

  • 4 cups water
  • 2 tablespoons Vegeta Chicken Stock Powder
  • 7 tablespoons olive oil
  • 8 mussels, cleaned
  • 4 garlic cloves, crushed
  • 300 g white wine
  • 100 g onion, finely chopped
  • 350 g long grain rice
  • 8 prawns
  • 1 large calamari, chopped
  • 8 scallops
  • 200 g tuna, fresh, chopped in pieces
  • salt
  • pepper
  • 8 asparagus, cooked
  • 3 tablespoons parsley, chopped

Preparation

  1. 1.
    Liquid stock: In a pot boil the water, add Vegeta Chicken Stock Powder and cook for a few minutes. Remove from the heat and leave aside.
  2. 2.
    In a pan, heat up 2 tablespoons of oil and add mussels, 2 crushed garlic cloves and cover with 150 ml white wine.
  3. 3.
    Cooking this for about 2 minutes, will allow the mussels to open. Those mussels which do not open should be removed and thrown out.
  4. 4.
    Continue cooking the left over mussels for about 10 minutes and remove from the shell, placing the mussel meat on a separate plate. Keep the sauce for later use.
  5. 5.
    In a deeper pan, heat up 3 tablespoons of olive oil and in it cook the onion and left over garlic.
  6. 6.
    Wash the rice under hot water and add into the pan with onion and garlic, then stir through. Cover with 100 ml wine and cook until the wine evaporates. Start gradually adding the earlier prepared Vegeta Chicken Stock and stir occasionally.
  7. 7.
    In a separate pan, heat up 2 tablespoons of olive oil and cook the prawns, calamari, scallops and tuna. Cover with 50 ml wine, add in salt and pepper and stir through.
    When the rice has softened, add in the separately prepared seafood, liquid from mussels, mussel meat and cooked asparagus.

Serving

Serve hot and sprinkle some chopped parsley.

Tip

Risotto must be juicy, so prior to serving cover and let stand for about 2 minutes.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 473 / 1.977 - -
Fat g 26,65 - -
Carbohydrates g 39,41 - -
Dietary fibre g 4,80 - -
Protein g 26,83 - -
Sodium g 2,76 0 0
Vitamin A μg 1.449,72 36 29
Vitamin D μg 85,06 43 43
Vitamin E mg 9,10 41 41
Niacin mg 23,13 165 116
Potassium mg 758,36 20 20
Phosphorous mg 793,17 99 99
Magnesium mg 347,06 116 87

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)