Low-calorie seafood risotto
2 servings
40 minutes
Low-calorie seafood risotto is an elegant dish of Italian cuisine that combines the tenderness of rice with the rich flavor of seafood. It originated in Northern Italy, where the art of making risotto has been perfected. Light white wine adds subtle fruity notes, while parmesan gives a creamy texture. This recipe emphasizes freshness—parsley and basil add aroma, and lime with chili pepper adds spiciness. Unlike classic risotto, this version is lower in calories due to minimal use of oil and cheese but remains rich and balanced. The dish is perfect for a light dinner without overloading the stomach and also suitable for festive tables where it can be served with a glass of white wine.
1
Chop the onion and fry it in a pan.
- Shallot: 3 pieces
2
Add rice and heat it up.
- Rice: 200 g
3
Pour in the wine. After it evaporates, start adding the broth in portions. Stir the risotto constantly while cooking.
- White wine: 100 ml
- Fish stock: 1 l
4
Marinate seafood in garlic, wine, chili pepper, lime cut into 8 pieces, and fry in a pan.
- Seafood cocktail mix: 400 g
- Garlic: 4 cloves
- White wine: 100 ml
- Chili pepper: 0.5 piece
- Lime: 1 piece
5
Grate the parmesan and chop the herbs.
- Parmesan (Parmigiano Reggiano): 50 g
- Parsley: 1 bunch
- Green basil: 1 bunch
6
Cook the risotto for exactly 20 minutes, adding seafood, cheese, pepper, and herbs 5 minutes before it's done, stir and remove from heat.
- Seafood cocktail mix: 400 g
- Parmesan (Parmigiano Reggiano): 50 g
- Chili pepper: 0.5 piece
- Parsley: 1 bunch
- Green basil: 1 bunch
7
Serve in deep large plates and garnish with greens.
- Parsley: 1 bunch
