Healthy Italian risotto with seafood and saffron

Ingredients

• 300 grams risotto rice
• 1 liter vegetable broth
• 1 onion
• 2 cloves of garlic
• 200 grams mixed seafood (such as shrimp, mussels, squid)
• 1 glass of dry white wine
• 1 sachet of saffron threads
• 2 tablespoons of olive oil
•  Salt and pepper to taste
•  Handful of fresh parsley

Instructions

1. 1 Heat the olive oil in a large pan and sauté the finely chopped onion and garlic until translucent.
2. 2 Add the risotto rice and sauté for a few more minutes, until the rice grains are glossy and translucent.
3. 3 Add the white wine and let it simmer until the wine is almost completely absorbed by the rice.
4. 4 Add the saffron and stir well. Then gradually add the vegetable broth, stirring constantly. Wait until the broth is fully absorbed before adding the next ladle.
5. 5 In another pan, briefly sauté the seafood in a little olive oil.
6. 6 Add the seafood to the risotto when all the broth is absorbed and the rice is cooked. Stir well.
7. 7 Season the risotto with salt and pepper and garnish with fresh parsley before serving.