Frozen Seafood Risotto: Easy, Creamy and Tasty Recipe

Frozen Seafood Risotto: Easy, Creamy and Tasty Recipe

Ingredients

160 g rice (risotto)

350 g seafood (we used frozen)

1 clove of garlic

20 g butter

40 ml white wine

oil

parsley

lemon zest

salt

pepper

1 stock cube

1 liter of water (+-)

parmesan (optional)

Preparation

First, dissolve the bouillon cube in a pot of boiling water.

Meanwhile, partially thaw the seafood by rinsing it in cold water.

In a frying pan, brown 1 clove of garlic with the olive oil. Then add the seafood. Cook for about ten minutes over medium-high heat, stirring frequently (add a little water if necessary).

Remove the seafood from the pan and set aside. Be sure to remove the garlic clove used during cooking.

In the same frying pan, toast the rice for a few moments. Then deglaze with white wine and stir until the alcohol has completely evaporated.

Cook the rice by gradually adding the broth (average cooking time is about 18 minutes, but always check the cooking time by tasting).

When it is almost cooked, about 3 minutes before turning off the heat, add the previously cooked seafood. Stir and finish cooking the risotto.

Turn off the heat, adjust the salt, add the chopped parsley, black pepper and lemon zest. Stir well.

Finally, the butter.

Seafood risotto is ready. If you prefer, decorate with lemon zest, chopped parsley or sprinkle with parmesan.