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Just think about this, an Englishman, specialising in British food in Italy, cooking risotto for Positano's mayor? It doesn't really fit, does it, but hey, I'm always up for a challenge.
Servings 2
Calories 679 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 4 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 small glass dry white wine
  • 1 tbsp tomato purée
  • 250 g seafood, prepared and cut up into small pieces
  • baby squid
  • few clams and another white fish
  • 150 g risotto rice
  • 600 fish stock
  • 3 tbsp chopped fresh basil
  • salt
  • pepper
  • 2 tbsp grated fresh Parmesan cheese
  • extra virgin olive oil

Instructions
 

  • Heat 2 tbsp oil in a pan, add the fish and cook lightly, then remove from the pan.
  • Heat 2 more tbsp oil, add the onion and garlic and soften for 2-3 minutes.
  • Add the white wine, tomato puree and evaporate.
  • Gradually add the hot stock, in small amounts, until fully absorbed, do not overcook the rice.
  • Once cooked, stir in the cooked fish, basil, olive oil, Parmesan warm through, cover for 3 minutes.
  • Finally, season well.
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Nutrition Facts
Positano Seafood Risotto
Amount per Serving
Calories
679
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
4
mg
1
%
Sodium
 
1437
mg
62
%
Potassium
 
581
mg
17
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Seafood
Cuisine Italian, Summer
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