Tomato risotto with seafood

Name: Tomato risotto with seafood
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 pack (250 g) Frozen Frutti di Mare; 1 Onion; 1 Garlic clove; 20 g Butter; 250 g Risotto or Arborio rice; 1/8 l White wine; 600 ml Tomato juice; 1 collar Spring onions; 40 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 pack (250 g) Frozen Frutti di Mare
1 Onion
1 Garlic clove
20 g Butter
250 g Risotto or Arborio rice
1/8 l White wine
600 ml Tomato juice
1 collar Spring onions
40 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon slices

Directions

1
Defrost the seafood. Peel onion and garlic and dice finely. Fry in hot fat. Add rice and fry. Pour in white wine and let it boil down.
2
Add tomato juice and simmer at low heat for about 20 minutes. Clean and wash spring onions and cut into rings. Add the spring onions, seafood and cheese to the rice about 5 minutes before the end of the cooking time and heat up as well. Season with salt and pepper. Garnish with lemon slices if desired.
3
Plate: Altalena