Risotto with Swordfish and Shrimp

Ingredients

• 1 onion
• 75 ml olive oil
• 250 g risotto rice (e.g., Arborio)
• 0.5 tsp turmeric (ground)
• 150 ml dry white wine
• 600 ml Vegetable Broth
• 0.5 untreated lemon
• 1 Zucchini
• 250 g swordfish fillet
• 8 large shrimp (prepped, deveined and peeled except for the tail segment)
• Salt
• Pepper (freshly ground)
• a handful arugula
• 1 tbsp pine nuts
• 2 tbsp freshly grated Parmesan
• 1 tbsp butter

Instructions

1. 1.

   Peel and finely dice the onion. In 1-2 tbsp hot oil in a pot, sauté briefly until translucent. Add rice and turmeric, stir for a moment, then deglaze with wine. Gradually add broth while stirring, letting the rice absorb it until creamy yet al dente (about 20 minutes).

2. 2.

   Grate lemon zest and squeeze juice. Wash zucchini, trim, halve lengthwise and slice. Rinse fish, pat dry, cube. Add lemon zest, zucchini slices, and fish cubes to the risotto during the last 5 minutes of cooking.

3. 3.

   Rinse shrimp, pat dry, and fry in 2 tbsp hot oil for 2-3 minutes. Season with salt and pepper.

4. 4.

   Wash arugula, trim, pat dry. Set aside a few leaves for garnish; roughly chop the rest and blend with pine nuts and remaining oil into a smooth dressing.

5. 5.

   Finally stir parmesan and butter into the risotto, season with lemon juice, salt, and pepper. Plate and top with shrimp. Drizzle arugula dressing over and garnish with arugula leaves.