How to make it

  • Bring broth and salt to a boil, keep hot.
  • In a wide pot, heat olive oil and sweat onion for a minute. Add rice, cook for 2 minutes until nicely coated. Add 1 cup broth, stir every 2 or so minutes and cook until the liquid is absorbed. Add broth by the 1/2 cupful, until you used up the stock ( reserve 1/2 cup ) and the rice is almost tender, between 25 and 30 minutes. Add fish, seafoodblend, lemon juice and zest and spinach, until the fish is opaque and the spinach is wilted, about 3 or 4 minutes. Add the reserved broth, the parmesan and adjust seasonings. Serve at once.

Reviews & Comments 2

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  • elgourmand 5 years ago
    Nicely done. You just have to be careful if you're using calamari. A touch too much cooking and tough as. I presume you're having good luck with three or four minutes there. Thanks for the post. RJ
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  • 22566 5 years ago
    It may be a 'Fluke'...'O.K.'
    A short grain 'Bullet',that is stickier,and you have to constantly stir?
    Yeah,maybe you are right,maybe you do have a typical risotto recipe.
    Surround sound...'Setback' and 'Amp' it up :o)
    Kind Regards
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