Fish

Seafood Risotto with squash and corn is for Dinner.

Seafood Risotto with squash and corn takes 15 minutes to prepare.

Seafood Risotto with squash and corn takes 30 minutes to cook.

Seafood Risotto with squash and corn makes 4 servings.

The ingredients for Seafood Risotto with squash and corn are:

Ingredients:

* Risotto Rice, 200 grams
* Olive Oil, 2 tbsp
* Onions, raw, 2 medium chopped
* Winter Squash, 1 cup, peeled and cubed
* Sun Dried Tomatoes, 3 pieces, chopped
* Chicken stock, home-prepared, 4 cup, boiling
* Butter, salted, 2 tbsp
* Parmesan Cheese, grated, .5 cup
*Sweetcorn, 1 tin
* *cooked prawns, 100 gram(s)
* Smoked Salmon, 100 grams
* Salt, .5 tsp
* Pepper, black, .25 tsp

Here is how you make Seafood Risotto with squash and corn:

Heat olive oil in a heavy based pan. Add the onions and cook down until softened. Add the rice. Stir constantly to coat with oil. Continue stirring until the grains become translucent and start to stick to the bottom of the pan. Add the squash and sun-dried tomato. Stir in. Add 2 ladles of stock. Stir until absorbed. Continue added stock as it becomes absorbed until rice is nearly cooked through. Remove from the heat.Add the butter, parmesan, sweetcorn, prawns, and smoked salmon. Cover and let sit for 5 minutes. Stir everything together. Season to taste. Serve immediately. Number of Servings: 4Recipe submitted by SparkPeople user WITCHYMUMMY.

The nutritional information for Seafood Risotto with squash and corn is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.8

• Total Fat: 21.2 g
• Cholesterol: 83.1 mg
• Sodium: 1,658.1 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 4.5 g
• Protein: 23.1 g

Seafood Risotto with squash and corn is Italian cuisine.