Curry Seafood Risotto

Name: Curry Seafood Risotto
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: one third curry; one slice Cheese slices; 5 Fresh shrimp; 1 Cuttlefish; more than ten Flower clam; 5 Green shell; 1-fourth onion; A teaspoon Cooking Wine; A teaspoon Sugar; A handful of salt; Lemon, lettuce, chopped black pepper, Plate decoration

by One by one

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The simple version of the risotto is a gorgeous transformation of leftover rice. It is nutritious and delicious. Add curry, coconut milk, cheese, seafood. The coconut milk and cheese milk fragrance, the umami flavor of seafood match the curry really not too delicious. It's not enough to cook in a pot

Curry Seafood Risotto

1. Get all the ingredients ready

2. Pour oil in a hot pan, add diced onions and fry until transparent

3. Put all the seafood in, stir fry a few times, pour in the cooking wine, turn on a low heat and cover the pot until the shellfish opening

4. Put the leftover rice in, break one-third of the curry cubes into it, and continue to stir fry a few more times

5. Pour in coconut milk, add some boiling water to cover the ingredients, cover the pot and simmer on low heat for 4-5 minutes, put a small spoonful of sugar, a little salt (according to your own saltiness), a slice of cheese, collect the juice and then it can be out of the pot La (Always pay attention to the pot, be careful to paste the pot)

6. Pick some lettuce, cut a small tomato, radish, lemon, garnish and put it on the plate, sprinkle some black pepper, a simple and convenient creamy curry paella is complete.