Seafood and Zucchini Risotto

Name: Seafood and Zucchini Risotto
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 320 g Roma Rice; 500 g Mussels; 500 g Clams; 200 g Peeled shrimps; 200 g Squids; 1 piece Zucchini; 30 g Butter; 30 ml Extra virgin olive oil (EVO); 1 l Vegetable broth; 1 bunch Parsley; 1 pinch Salt; 100 ml White wine

Pasta

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Seafood and Zucchini Risotto is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This seafood and zucchini risotto is a true triumph of Mediterranean flavors! I often prepare it during the summer, when the zucchini are at their best and the scent of the sea calls to me. The combination of creamy rice, fresh seafood and delicate zucchini is simply irresistible. A perfect dish for a special dinner or a Sunday lunch with the family. Preparation requires a little patience, but the result is guaranteed! A tip: use a good homemade vegetable broth to further enhance the flavor of the risotto.

Ingredients (12 ingredients)

320 g Roma Rice
500 g Mussels
500 g Clams
200 g Peeled shrimps
200 g Squids
1 piece Zucchini
30 g Butter
30 ml Extra virgin olive oil (EVO)
1 l Vegetable broth
1 bunch Parsley
1 pinch Salt
100 ml White wine

Preparation (9 steps)

Initial preparation of the seafood

Soak the clams in cold water for at least 50 minutes to remove the sand. Discard the broken clams. In two separate pans, open the mussels and clams with a drizzle of oil over medium heat. Cover the pans and cook until they open. Recover the cooking liquid and set aside. Shell the seafood and set aside.

Cooking the squids and shrimps

Cut the squids into small pieces. In a pan, cook the squids with a drizzle of oil for 5 minutes over medium heat. Add the peeled shrimps and a little chopped parsley. Cover with a lid and turn off the heat. Recover the cooking liquid and add it to that of the seafood.

Chop the zucchini

Thermomix® Setting

3 Sec./Speed 5

Cut the zucchini into small pieces. Put the zucchini in the bowl and chop for 3 Sec./Stufe 5.

Sauté the zucchini

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a drizzle of extra virgin olive oil in the bowl with the chopped zucchini and sauté for 3 Min./120°C/Stufe 1.

180

Toast the rice

Thermomix® Setting

3 min/212°F/Speed 1, Linkslauf 100 Reverse

Add the Roma rice in the bowl and toast for 3 Min./100°C/Stufe 1, Linkslauf. Mix gently with the spatula so that it does not stick to the bottom.

180

Deglaze with white wine

Thermomix® Setting

1 min/212°F/Speed 1, Linkslauf 100 Reverse

Deglaze with a little white wine and let it evaporate for 1 Min./100°C/Stufe 1, Linkslauf.

Cooking the risotto

Thermomix® Setting

15 min/212°F/Speed 1, Linkslauf 100 Reverse

Wet the rice with the cooking liquid of the seafood set aside. Add a ladle of hot vegetable broth in the bowl and cook for 15 Min./100°C/Stufe 1, Linkslauf. Continue to add hot vegetable broth each time the previous liquid has been absorbed. Season with salt.

900