Dec 16, 2020
TRUFFLE AND SEAFOOD RISOTTO - low-fat and low-calorie amazing risotto with truffle carpaccio and grilled seafood and langoustine
Method:
Warm-up vegetable stock. Cook for 1 min carnaroli rice on an oil sprayed pan. Add dry white wine. After the wine evaporates, add about a cup of the stock. Mix the rice. When the stock evaporates add another cup of stock. Repeat the process for around 20 minutes until the rice is al dente. Add a bit of truffle and mix. Add a bit of parmesan to give a taste. Add salt and pepper to taste. Grill for about 2 minutes the seafood on a spray oiled pan, add salt and pepper. Serve the risotto immediately, and top it with truffle carpaccio, parmesan, and seafood. Total: 428 kcal Macros: 18p 53c 15f
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