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seafood risotto

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Tempo de preparo

25 min(s)


2 servings


  • Arborio rice | 300 g
  • Clean shrimp | 80 g
  • Squid Rings | 80 g
  • Pre-cooked octopus | 100 g
  • Cleaned and pre-cooked mussels | 80 g
  • Tomato sauce | 150 g
  • cherry tomato | 70 g
  • Palm | 60 g
  • Garlic | 10 g
  • unsalted butter | 30 g
  • Sicilian lemon juice | 25 ml
  • Olive oil | 15 ml
  • Vegetable broth (or your choice) | 150 ml
  • White wine | 1 cup
  • Parsley |  to taste


  1. In a pan, place the oil, garlic and seafood seasoned with salt and pepper.
  2. After sautéing the seafood, set aside and, in the same pan, add the arborio rice.
  3. Make the risotto according to the correct procedure, but in addition to the broth you are using, use the tomato sauce to cook the rice. Turning, one spoon of each.
  4. Add the cherry tomato cut in half, the hearts of palm and then the seafood.
  5. When it's time to finish, add a part of the parsley, Sicilian lemon and the butter. In this risotto we don't use parmesan to finish.
  6. When serving, place an octopus tentacle, a little parsley and a slice of Sicilian lemon.

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