Seafood and Saffron Risotto
Temps
35 min
Difficulté
moyen
Ingrédients
13
Budget
~12-16 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
520 kcal
par portion
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Etapes
- 1
Heat the broth in a pot, add a pinch of saffron and let it infuse.
2 min
- 2
Mince the onion finely.
2 min
- 3
Melt the butter in a large pan and sauté the onion for 2-3 minutes.
3 min
- 4
Add the rice and stir for 2 minutes to lightly toast it.
2 min
- 5
Pour in the white wine and stir until absorbed.
2 min
- 6
Gradually add the hot broth one ladle at a time, stirring constantly for 15-18 minutes.
17 min
- 7
When the rice is al dente, add the shrimp and tuna (drain if canned) and mix for 2 minutes.
2 min
- 8
Stir in the grated Gruyère and chopped parsley, season with salt, pepper and lemon juice.
1 min
- 9
Serve immediately in shallow bowls.
1 min
