Seafood Asparagus Risotto
1.
Get all the main ingredients needed
2.
Wash the squid, remove the skin and cut into circles
3.
Wash the asparagus and cut into 6 cm pieces
4.
Finely chop onion and mince garlic
5.
Built-in the pot into the right amount of water, wash the mussels in a pot under cold water
6.
After all the mussels are opened, fish out the mussels with a spoon
7.
Put in the squid rings and blanch for 30 seconds to remove. Pour out the seafood stock for later use
8.
Remove the mussel meat from the shell
9.
Pour 1 spoon of olive oil into the pan and use a wooden spatula to push the oil away from the pan
10.
After the oil is hot, add chopped onion and minced garlic, sauté for 1 minute
11.
Add the rice, stir fry for 2 minutes, until the surface of the rice is evenly coated with oil
12.
Add 1/2 cup of seafood broth first, and stop adding broth until it is completely absorbed
13.
After the rice has absorbed the seafood stock, add the remaining 2.5 cups of seafood stock and simmer for 12-15 minutes
14.
Add fresh shrimp, asparagus, mussels, squid rings, stir-fry evenly, cook for 2-3 minutes, until the shrimps are pink
15.
Add 1 teaspoon of dill and 20 ml of lemon juice
16.
After mixing well, turn off the heat and serve
Tips:
1. Be sure to keep the blanched seafood broth, it will be your magic weapon for cooking food;
2. If you have mascarpone at home, add 200 grams of mascarpone before cooking, then this risotto will become seafood, asparagus and cheese risotto, which will make the whole risotto more rich and delicious. , Is to pay attention to the heat.
