Tomo’s Seafood Risotto

Photo: Easy cook - Laka kuharica

Ingredients

2 packages frozen mixed seafood

500 milliliters vegetable or fish bouillon (from cubes)

2 tablespoons olive oil

1 small onion, chopped

1 clove garlic, chopped

300 grams Arborio or risotto rice (round grain)

1 cup fresh tomato, peeled and chopped or ⅓ canned chopped to<

100 milliliters white wine

Parsley, chopped

Salt and pepper

Parmesan cheese for sprinkling

Preparation

Thaw the frozen seafood and drain well.

Make a vegetable or fish bouillon from cubes according to manufacturer's instructions. Keep the bouillon warm.

Sauté onion and garlic in olive oil for few minutes, stir in rice and continue to sauté for 1-2 minutes.

Pour a little amount of the bouillon broth over rice and stir constantly, cook it over low heat. When rice has absorbed the liquid, repeat the process until it is half cooked (about 10 minutes).

Add seafood, chopped tomatoes, wine and the remaining bouillon to the rice,. Stirring constantly, simmer until the rice absorbs all the liquid and is done al dente.

Season with salt and pepper.

Sprinkle with parsley and Parmesan cheese, serve immediately.