Nutritionist Recipe - 48. Seafood Risotto

Ingredients (for 4):

• Squid - 1
• Mussels - 12
• Shrimps - 8
• Arborio Rice - 350 g
• Low-fat cream - 3/4 cup
• Low-sodium chicken stock - 750 ml
• White wine - 4 tbsp
• Garlic - 4 cloves
• Onion - 1
• Parmesan cheese - 10 g
• Butter - 1 tsp

Procedures:

1. Clean all the seafood thoroughly, remove the shells of the mussles.

2. Cut the squid into rings.

3. Remove the shell of the shrimps and remove the insides.

4. Peel the garlic and chop into finely.

5. Peel the onion and chop into finely.

6. Put 1/2 tsp of butter in a heated pan under medium-high heat, then add garlic.

7. Once fragrant, put all the seafood in and cook for a short while, add a bit of white wine. Remove for later use.

8. Clean the pan and heat to medium heat, then add the remaining butter.

9. Saute the onion, then add the arborio rice. Continue to stir and cook.

10. Heat the chicken stock to boil, then gradually add those into the rice. Continue to stir well.

11. Continue to add chicken stock and continue to stir well. Then add cream and white wine.

12. When it is nearly done, put the seafood back into the rice and mix well. 

13. Sprinkle with Parmesan cheese and let it simmer for a short while with lid.