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Ingredients
- 25 g fresh parsley cut in pieces
- 2 garlic cloves
- 150 g onions quartered
- 80 g celery stalks cut in pieces (2 cm)
- 25 g olive oil
- 200 g dry white wine
- 400 g risotto rice (e.g. Arborio, carnaroli)
- 250 g tinned chopped tomatoes
- 600 g liquid vegetable stock hot
- 1 dried bay leaf
- 1 pinch saffron
- 1 pinch ground cayenne pepper (optional)
- ½ tsp fine sea salt or to taste
- ½ tsp ground black pepper or to taste
- 500 g frozen mixed seafood (e.g. prawns, clams, mussels, squid), defrosted
- 70 g unsalted butter diced (1 cm)
- ½ lemon freshly squeezed juice only
- Nutrition
- per 1 portion
- Calories
- 473.9 kcal / 1982.8 kJ
- Protein
- 16.7 g
- Fat
- 15.3 g
- Carbohydrates
- 60.6 g
- Fibre
- 1.5 g
- Saturated Fat
- 7.5 g
- Sodium
- 296.1 mg
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