Recently I’m having almost no time to cook, I can barely make some first course 🙁 Anyway, at least I succeed on varying, so here you have the recipe to make a risotto I’ve really appreciated. Last Sunday I made Seafood Pasta, and I had some frozen prawns and shrimp left… I added some mushrooms and peas (I always have them at home!), and here you have a Surf and Turf Risotto 🙂
Ingredients for 4 servings:
320 g of rice
150 g of mixed mushrooms
150 g of green peas
250 g of shelled seafood (prawns, shrimps, mussels and clams)
1 l of vegetable stock
1 glass of white wine
cheapest Asacol parsley
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extra-virgin olive oil cheap Baclofen
Preparation Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Let’s start by making the stock.
Then thinly slice the onion and pan-fry it with some oil.
Add mushrooms, peas, and shelled seafood, together with the chopped carrot.
Stir gently to combine. Season to taste. Then add the rice, and cook for a couple of minutes, till it gets translucent.
Add in the wine and cook until reduced. Then cover with the boiling stock, and let cook for 15 minutes: keep adding the boiling stock, a spoonful at a time, as it is absorbed.
When ready, turn the gas off, add some chopped parsley and freshly ground pepper, and stir.
Let rest for a couple of minutes, then you can serve your Surf and Turf Risotto.
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