Recipes
Seafood and Purple Yam Risotto
Seafood and Purple Yam Risotto
Recipe Details
by Nutritionist - Tszyan Ko
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Dice the purple yam and steam for 10 minutes. Blend with 1/2 skimmed milk into purple yam paste. Rinse the scallops and squid.
Step 2
Cook the Arborio with dry white wine on medium heat for 3 minutes.
Step 3
Add some water to bonito stock and make into 500mL. Pour 1/2 into the Arborio and stir in the meantime to let the Arborio absorb the stock.
Step 4
Cook with the lid on for 1-2 minutes. Add the remaining stock. Cook with the lid on again for 4-5 minutes. Add purple yam paste, remaining skimmed milk and squid rings. Stir for 5 minutes until thickened.
Step 5
When the Arborio becomes semi-transparent, reduce to low heat. Add parmesan cheese, salt, black pepper and stir well. Transfer in a plate.
Step 6
Sear the scallop and place on top of the risotto. Garnish with some herbs. Ready to serve.
Ingredients
General Ingredients
by Nutritionist - Tszyan Ko
Step by Step Instructions
Step 1
Dice the purple yam and steam for 10 minutes. Blend with 1/2 skimmed milk into purple yam paste. Rinse the scallops and squid.
Step 2
Cook the Arborio with dry white wine on medium heat for 3 minutes.
Step 3
Add some water to bonito stock and make into 500mL. Pour 1/2 into the Arborio and stir in the meantime to let the Arborio absorb the stock.
Step 4
Cook with the lid on for 1-2 minutes. Add the remaining stock. Cook with the lid on again for 4-5 minutes. Add purple yam paste, remaining skimmed milk and squid rings. Stir for 5 minutes until thickened.
Step 5
When the Arborio becomes semi-transparent, reduce to low heat. Add parmesan cheese, salt, black pepper and stir well. Transfer in a plate.
Step 6
Sear the scallop and place on top of the risotto. Garnish with some herbs. Ready to serve.