Seafood risotto

Thoroughly rinse the shirataki rice (200 g) under running water.

Place the shirataki rice and seafood (100 g) in a pan. Add a little water to slightly cover the bottom. Simmer over medium heat for 3 minutes until the excess liquid evaporates.

Add olive oil (2 tbsp), milk (3 tbsp), salt (a pinch), and turmeric (to taste). Stir and sauté over high heat for 2 minutes, stirring constantly.