Seafood Risotto

Ingredients

• 300 g risotto rice
• 1 onion
• 2 Tomatoes
• 3 tbsp olive oil
• 1 tsp turmeric
• 300 ml white wine
• 600 ml fish stock (glass)
• 1 red bell pepper
• 200 g shrimp (pre-cooked, frozen)
• 300 g mussels
• 150 g scallops (ready to cook)
• 1 tbsp butter
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Dice the tomatoes after blanching, peeling, removing seeds and chopping into cubes; set aside. Peel and finely chop the onion, sauté in oil, add rice, pour over oil, briefly fry. Stir in turmeric. Halve the bell pepper, remove seeds, wash, finely dice, add to pot. Gradually pour in wine and fish stock while stirring, allowing it to simmer and re-add repeatedly, stirring constantly until the rice is cooked yet still firm (about 20 minutes).

2. 2.

   Meanwhile rinse mussels thoroughly, place them in a pot, cover and cook with a little water until they open. Quickly sauté scallops in butter, add shrimp, heat through, quarter the scallops. Season risotto with salt and pepper, roughly chop parsley, mix scallops and shrimp into the risotto, serve on plates garnished with mussels.