Seafood risotto is a rich and savoury dish made with a mix of fresh seafood, including shrimp, scallops, mussels, Arborio rice, and various flavourful seasonings.
Recommended wine: Pond Paddock Zarathustra Sauvignon Blanc
Servings | Calories | Preparing | Cooking | Resting | Difficulty |
4 | 450 | 20 | 35 | 5 | 3/4 |
Ingredients:
· 1 cup Arborio rice
· 3 cups seafood stock or chicken stock
· 1/2 cup white wine
· 1/2 cup chopped onion
· 2 cloves garlic, minced
· 1/4 cup grated Parmesan cheese
· 1/2 pound mixed seafood (shrimp, scallops, mussels)
· 2 tablespoons olive oil
· 2 tablespoons butter
· 1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Instructions:
Rinse the seafood under cold water and pat dry. Set aside.
Heat the olive oil over medium heat in a large saucepan. Add the onion and garlic and cook until softened about 5 minutes.
Add the rice to the saucepan and stir to coat it in the oil. Cook for 2-3 minutes, stirring frequently, until the rice is toasted and fragrant.
Pour in the white wine and stir until the rice absorbs the wine.
Add 1 cup of the seafood stock to the rice and stir until the stock is absorbed. Repeat with the remaining 2 cups of stock, stirring constantly and waiting for each cup to be absorbed before adding the next.
Once all the stock has been absorbed, add the mixed seafood to the risotto and cook until the seafood is fully cooked, about 5-7 minutes.
Remove the saucepan from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
Let the risotto rest for 5 minutes, then stir in the chopped parsley and serve hot.
Tips:
· Use fresh seafood for the best flavour and texture.
· Be sure to rinse the seafood thoroughly to remove any sand or grit.
· Don't overcook the seafood, as it can become tough and rubbery.
Stir the risotto constantly to ensure it cooks evenly and doesn't stick to the bottom of the pan.
Nutritional info per serving:
§ Carbohydrates: 61g
§ Fat: 12g
§ Fibre: 3g
§ Protein: 24g
Comments