Tomo’s seafood risotto

Recipe from the blog Laka kuharica - Easy Cook

Servings: 3-4    Ready in: 35 min    Prep time: 15 min    Cook time: 20 min    Difficulty: easy


2 packages frozen mixed seafood
500ml vegetable or fish bouillon (from cubes)
2 tbs olive oil
1 small onion, chopped
1 clove garlic, chopped
300g Arborio or risotto rice (round grain)
1 fresh tomato, peeled and chopped or 1/3 cup canned chopped tomatoes
100 ml white wine
Parsley, chopped
Salt and pepper
Parmesan cheese for sprinkling


1. Thaw the frozen seafood and drain well.
2. Make a vegetable or fish bouillon from cubes according to manufacturer's instructions. Keep the bouillon warm.
3. Sauté onion and garlic in olive oil for few minutes, stir in rice and continue to sauté for 1-2 minutes.
4. Pour a little amount of the bouillon broth over rice and stir constantly, cook it over low heat. When rice has absorbed the liquid, repeat the process until it is half cooked (about 10 minutes).
5. Add seafood, chopped tomatoes, wine and the remaining bouillon to the rice,. Stirring constantly, simmer until the rice absorbs all the liquid and is done al dente.
6. Season with salt and pepper, sprinkle with parsley and Parmesan cheese, serve immediately. 

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