Seafood Risotto

Ingredients

• 500 g frozen seafood mix
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 30 g Butter
• 200 g risotto rice
• 250 ml white wine
• 400 ml fish stock
• pepper freshly ground
• 1 bunch parsley

Instructions

1. 1.

   Let the seafood thaw. Then rinse and pat dry.

2. 2.

   Peel the onion and garlic. Dice the onion.

3. 3.

   Heat 2 tbsp olive oil and half the butter in a pot. Sauté onion and rice until translucent. Add one minced garlic clove. Deglaze with white wine, reduce to half while stirring. Gradually add fish stock, stirring occasionally.

4. 4.

   Heat remaining olive oil. Cook seafood for 3-4 minutes. Add remaining garlic. Season with salt and pepper.

5. 5.

   Rinse parsley, shake dry, finely chop and mix into the risotto rice. Taste with salt and pepper. Stir in remaining butter and fold in seafood. Serve immediately.