Italian-style risotto with shrimp, squid and mussels stirred into creamy rice with white wine and tomato. A gluten-free, satisfying seafood dish.
Ingredients
Instructions
- 1
Scrub and debeard the mussels; slice the squid into rings. Finely chop the onion and garlic and grate the tomato.
- 2
Heat the vegetable broth in a small pot and keep it hot over low heat.
- 3
Heat 30 g of the olive oil in a wide pan and cook the onion for 4-5 minutes, then half the garlic for 1 minute. Add the rice and stir for 2 minutes until the grains turn glossy.
- 4
Pour in the white wine and stir until absorbed. Add the grated tomato, then add the hot broth a ladle at a time, letting each addition absorb and stirring often, for 18-20 minutes.
- 5
Meanwhile, heat the remaining olive oil in another pan and stir the remaining garlic for 30 seconds. Sauté the squid for 2 minutes and the shrimp for 2 minutes; add the mussels, cover and cook for 3-4 minutes until they open (discard any that stay closed).
- 6
When the rice is creamy and just al dente, take it off the heat. Beat in the butter, lemon juice and salt.
- 7
Fold in the seafood and chopped parsley, rest for 2 minutes and serve immediately.
Nutrition
Per serving
| Calories | 417 kcal |
|---|---|
| Protein | 20 g |
| Carbs | 53 g |
| Fat | 12 g |
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