Risotto alla Pescatora (Mixed Seafood Risotto)
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Ingredients
- 320 g arborio risotto rice
- 300 g fresh mussels, scrubbed and debearded
- 200 g raw king prawns, peeled
- 150 g cleaned squid rings
- 1 onion, finely chopped
- 2 garlic cloves
- 150 ml white wine
- 900 ml fish stock
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 485 kcal
- Protein
- 24.4 g
- Carbohydrate
- 68.8 g
- of which sugars
- 2.7 g
- Fat
- 9.1 g
- of which saturates
- 1.4 g
- Fibre
- 1.8 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large pot, add the mussels and half the white wine, cover and cook for 4-5 minutes until the shells open. Discard any that stay closed, then strain and keep the liquid.
- 2
Heat the remaining olive oil in a large pan and soften the onion and garlic for 6 minutes, then stir in the rice and cook for 1 minute.
- 3
Pour in the remaining white wine and the mussel liquid, then add the fish stock a ladleful at a time, stirring often, for about 16 minutes.
- 4
Stir in the prawns and squid for the last 4-5 minutes, cooking until the prawns turn pink and are cooked through.
- 5
Stir the mussels back in to warm through, then scatter over the parsley and serve straight away.
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