Black Risotto with Seafood
Vasconia
Enjoy this fast, easy and spectacular dish of risotto painted with squid ink accompanied by delicious shrimp and lemon squid, flavored with a touch of white wine and shrimp broth. It will be the ideal option for those who like to enjoy good food.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
60
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 2 tablespoons butter
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups shrimp, cleansed
  • 1/2 cups squid, in hoops
  • 1 lemon, just the juice
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1/2 white onions, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 leaves bay
  • 1 cup Arborio rice
  • 2 cups shrimp broth, or fish
  • 1/2 cups white wine
  • 3 tablespoons squid ink
  • 1/2 cups Parmesan cheese, grated
  • 3 tablespoons butter
  • 1 cup arugula
  • 1 lemon, cut into slices
Preparation
10 mins
20 mins
Low
  • Heat a skillet over medium heat, add the butter, garlic, shrimp and squid rings to cook for 3 minutes. Add the lemon juice until it evaporates and season with salt to taste. Remove the preparation and reserve on a plate.
  • Heat a pan add the olive oil, onion, garlic, bay leaves and add the rice until it takes color, for 3 minutes.
  • Add the shrimp broth in 3 parts, the white wine, the squid ink so that it turns black. Add the previously cooked seafood.
  • Add the Parmesan cheese and butter so that they melt with the rice.
  • Serve on a plate, decorate with fresh arugula a slice of yellow lemon, a little shrimp and squid. You can accompany with bread. Enjoy

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by