Mixed Vegetable And Seafood Risotto With Cucumber And Tomato Salad Recipe

Mixed Vegetable and Seafood Risotto

1. Start by preparing your ingredients: finely chop onions and garlic, and keep your mixed seafood thawed and ready. 2. In a large pan, heat the olive oil over medium heat. Once hot, add the onions and garlic, sautéing until they're soft and translucent. 3. Add the white rice to the pan and toast it slightly with the onions and garlic, stirring frequently. 4. Gradually add the vegetable broth to the rice, stirring continuously. Allow the rice to absorb the broth before adding more, until the rice is al dente and creamy. 5. About halfway through, add the mixed seafood to the risotto, allowing it to cook thoroughly within the mix. 6. Once the risotto and seafood are fully cooked, stir in the parmesan cheese and chopped parsley. Season with salt and pepper to taste. 7. Serve hot, garnished with a little more parsley if desired.

Fresh Cucumber and Tomato Salad

1. Begin by washing and chopping the cucumbers and tomatoes into bite-sized pieces. 2. In a salad bowl, combine the chopped cucumbers and tomatoes. Drizzle with olive oil, then season with salt, pepper, and your choice of green herbs (parsley or cilantro works well). 3. Toss everything together until the vegetables are well-coated with the dressing. Adjust seasoning if needed. 4. Chill in the refrigerator for about 15-20 minutes before serving to let the flavors meld together. Serve fresh as a perfect complement to the creamy risotto.