Langoustine Risotto – a delicious recipe with fish stock, garlic, vegetable oil, onion, short grain rice, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
2
In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
3
In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
4
Once the vegetables are translucent, add the rice and stir together to combine. Then little by little, add the fish stock. Once a ladleful is added, continuously stir until absorbed. Repeat until creamy
5
Just before finishing add the langoustine tails and heat through until pink in color.
6
Garnish with fresh parsley.
467
kcal
Calories
49
g
Carbs
66
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: fish stock, 2 garlic cloves smashed but with skin intact, vegetable oil, 1 onion peeled and diced, and more.
Yes, Langoustine Risotto falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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