Dairy-Free Seafood Risotto
Indulge in the rich, creamy texture of Dairy-Free Seafood Risotto, a stunning variation of a classic favorite that’s perfect for those avoiding dairy without compromising on flavor. This show-stopping dish combines the natural sweetness of shrimp and scallops with the delicate earthiness of saffron, creating a symphony of vibrant flavors. Arborio rice is gently simmered in seafood stock and dry white wine for a silky, perfectly al dente finish, while peas add a pop of color and fresh parsley brightens every bite. Finished with a splash of lemon juice, this dairy-free recipe is elegant yet approachable, ideal for weeknight dinners or entertaining guests. Ready in just 45 minutes, this seafood risotto is as satisfying as it is beautiful—dairy-free never tasted so luxurious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 4 cups seafood stock
- 0.25 teaspoon saffron threads
- 8 ounces shrimp, peeled and deveined
- 8 ounces scallops
- 0.5 cup frozen peas
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste pepper
Instructions
In a medium saucepan, heat the seafood stock over medium-low heat, keeping it warm but not boiling.
In a large, heavy-bottomed saucepan, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan, stirring to coat the grains with oil, about 2 minutes.
Pour in the white wine and cook, stirring constantly until the wine is absorbed.
Reduce the heat to medium-low and add a ladleful (about 1/2 cup) of the warm seafood stock to the rice, stirring frequently until the stock is absorbed.
Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding more, for about 15 minutes.
Stir in the saffron threads and continue cooking and stirring, gradually adding more stock until the rice is creamy and al dente, about 5 more minutes.
Add the shrimp and scallops to the risotto, stirring gently to combine. Cook for 3-4 minutes until the seafood is just cooked through and opaque.
Stir in the peas and cook until heated through, about 2 minutes.
Mix in the lemon juice and fresh parsley, then season with salt and pepper to taste.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 5529 mg | 240% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.7 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
