By Ebenezer Obiri
Prepare the broth by heating it in a pot and keeping it warm over low heat.
Finely chop the onion and garlic.
In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Stir in the Arborio rice and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.
Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
When the rice is almost done, add the mixed seafood to the pan and stir gently to incorporate. Cook for an additional 5-7 minutes until the seafood is cooked through.
Remove the pan from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Let the risotto sit for a minute or two before serving. Garnish with additional parsley and Parmesan if desired. Serve warm and enjoy!
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By Ebenezer Obiri
This recipe is ready in 40 minutes and features Arborio rice, Mixed seafood, Broth (fish or vegetable) and other delicious ingredients. Contains 600 calories total.
Prepare the broth by heating it in a pot and keeping it warm over low heat.
Finely chop the onion and garlic.
In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Stir in the Arborio rice and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.
Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
When the rice is almost done, add the mixed seafood to the pan and stir gently to incorporate. Cook for an additional 5-7 minutes until the seafood is cooked through.
Remove the pan from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Let the risotto sit for a minute or two before serving. Garnish with additional parsley and Parmesan if desired. Serve warm and enjoy!
Calories per Serving: 600
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