
Devices & Accessories
Gochujang seafood risotto
Prep. 20 min
Total 1 h
4 portions
Ingredients
-
gochujang paste (see tip)10 g
-
sesame oil20 g
-
Parmesan cheese40 g
-
olive oil50 g
-
mascarpone150 g
-
gochujang paste20 g
-
water1350 g
-
salt1 tsp
-
mussels, fresh, cleaned in shells300 g
-
shrimps, raw, medium, peeled150 g
-
fish fillets, boneless skinless, cut in pieces (3 cm x 3 cm)150 g
-
fresh shiitake mushrooms sliced (5 mm)150 g
-
shallot cut in half1
-
risotto rice e.g. Baldo, Carnaroli, Arborio320 g
-
white wine50 g
-
vegetable stock paste1 tbsp
-
toasted sesame seeds (black)20 g
Nutrition per 1 portion
Calories
814.9 kcal /
3409.6 kJ
Protein
35.8 g
Fat
39.1 g
Carbohydrates
77 g
Fibre
2.4 g
Saturated Fat
12.8 g
Sodium
1603.2 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Fusion Kitchen
14 Recipes
International
International
You might also like...
Show allBlack-eyed bean stew with whole squid
5 h 15 min
Indian-style fish with yoghurt sauce, potatoes and vegetables
1 h
IDB2024
2 h
Baked masala fish
1 h 15 min
Salmon with mango sauce, flat green beans and carrots
1 h
Pike perch fillets with fresh corn polenta
1 h 5 min
Sardines in parcels with green bean salad
No ratings
Mussels in white wine and cream sauce
45 min
Miso fish with green beans and chickpea puree
3 h
Sesame salmon and pea soup
1 h
Tuna stew with potatoes
40 min
Squid in squid ink sauce (calamares en su tinta)
1 h 5 min