60 min
Type of dish: Shellfish, Fish, Rices, Vegetables
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 1.5 ud
Onion 0.083 kg
Cream 0.167 l
Frozen peas 0.125 kg
Bell pepper 0.104 kg
Bulk mussels, frozen 0.167 kg
King clip 0.333 kg
Small farmed clam 0.25 kg
Table salt 3.125 g
Parsley 0.006 g
Fumet 1.5 l
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
  • Prepare the fumet.
  • Boil the peas.
  • Reduce the cream.
  • Chop the vegetables, garlic and onion into brunoise.
  • Dice the sweet pepper.
  • Wash the clams and put them into salted water until they are clean of sand.

For the risotto:

  • Gently fry the vegetables until soft, add the rice and sauté.
  • Cover with the fumet.
  • Add the clams, the mussels, the peppers and the cooked peas.
  • Let boil and add salt.
  • Bake in the oven for 15 minutes.
  • Remove from the oven and add ¼ litre of reduced cream for every kilo of rice, stir and leave to stand.
  • Allow to stand covered for 5 or 10 minutes and sprinkle with parsley.
Nutritional information (1 portion)
Fiber 14.8 g
Saturates 8.37 g
Monounsaturated fatty acids 4.21 g
Polyunsaturated fatty acids 1.94 g
Cholesterol 99.67 mg
Calcium 408.98 mg
Iron 10.34 mg
Zinc 6.3 mg
Vitamin A 882.27 ug
Vitamin C 99.41 g
Folic acid 373.97 ug
Salt (Sodium) 737.73 mg
Sugars 32.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.