Risotto frutti di mare

What’s for lunch? Salad or pasta? Risotto?

Yes, risotto. It’s a while since the last batch with asparagus so I decided to go for a seafood risotto

1 onion, 2 dl risotto rice, 1 dl white wine, 7,5 dl fish stock, salt, 1,5 finely grated Parmesan

300 g mixed seafood, olive oil, salt and pepper

Make the risotto – start with sautéing the onion in butter, add the rice. Pour in the wine, let come to boil, and add water as the rice absorbs it and gets ready.

Fry te seafood lightly in a pan, and add to the risotto with the Parmesan. Mix together, taste and add salt and pepper. Enjoy!

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