Risotto with swordfish and olives
Instructions
02330 RISOTTO with swordfish and OLIVES INGREDIENTS for 4 PERSONS 250 g of rice, 250 gr. of swordfish, pitted black olives 15, 30 g onion, 50 g of oil, peeled 3, 1 l vegetable broth, parsley, salt and pepper. After cleaning the skin and swordfish, cut into cubes, coarsely chopped onion and fry it in oil. When Golden, add the swordfish cubes and sliced tomatoes and let stand for about 5 minutes. Add rice; Let it toast for 2 minutes and then add the broth: Cook the rice for about 15 minutes, stirring constantly. Season with salt. Before you finish cooking, add the pitted black olives, chopped parsley and a pinch of pepper.
