Main CourseSeafood Risotto

Ready in: 20 minutes

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Automatic program: FRY



Risotto rice 300 g
Onion 50 g
Tiger prawns 50 g
Mussels 40 g
Octopus 35 g
Calamari 30 g
Tomatoes 25 g
Garlic 4 g
Chicken stock 300 mL
Dry white wine 120 mL
Butter 30 g
Olive oil 30 mL


· Dice the tomatoes and chop the garlic. Set the butter, rice, and onion into the bowl.

· Press FRY and stir-fry with an open lid for 9 minutes. Add 100 mL of wine, mix and cook for another 2 minutes.

· Remove the onion and add stock. Cover the cooker with the lid and continue cooking until the end of the program.

· Remove the rice and put it into a separate container. Pour the oil into the bowl and add the seafood.

· Press FRY and cook with an open lid for 7 minutes, then add the rest of ingredients and stir-fry for 2 minutes. Combine the seafood and rice and add the tomatoes before serving.