Swordfish and Shrimp Risotto
Ingredients
- 1 Onion
- 75 milliliters Olive oil
- 250 grams Arborio rice (z. B. Arborio)
- ½ teaspoon Turmeric (ground)
- 150 milliliters dry White wine
- 600 milliliters Vegetable broth
- ½ untreated Lemon
- 1 Zucchini
- 250 grams Swordfish fillet
- 8 King prawns (ready to cook deveined and peeled down to the tail segment)
- Salt
- freshly ground Pepper
- 1 handful Arugula
- 1 tablespoon Pine nuts
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon Butter
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