Lemony Seafood Risotto with Tarragon
Indulge in the creamy, citrusy elegance of Lemony Seafood Risotto with Tarragon, a gourmet dish that’s deceptively simple to prepare. This delightful recipe combines the velvety richness of arborio rice with tender jumbo shrimp and scallops, all infused with zesty lemon juice, fragrant lemon zest, and fresh tarragon for a bright, herbaceous finish. As you gently stir in ladle after ladle of warm stock, you’ll master the art of creating perfectly creamy risotto, while the addition of Parmesan cheese and a touch of heavy cream elevates its luxurious texture. Perfect for dinner parties or an indulgent weeknight treat, this seafood risotto is a one-pan masterpiece that brings restaurant-quality dining to your home kitchen. Garnish with parsley or extra Parmesan for a stunning presentation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 6 cups chicken or seafood stock, warmed
- 0.5 pound jumbo shrimp, peeled and deveined
- 0.5 pound scallops
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- to taste kosher salt
- to taste black pepper
Instructions
Heat the chicken or seafood stock in a medium saucepan over low heat. Keep it warm but not boiling throughout the cooking process.
In a large, deep skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 additional minute, being careful not to let it burn.
Add the arborio rice to the skillet and stir to coat the grains with the oil and butter. Toast the rice for 2-3 minutes, stirring frequently, until it is lightly translucent around the edges.
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time. Stir frequently and allow each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
When the risotto is about 5 minutes from being fully cooked (taste a grain to check for a slight al dente texture), season the shrimp and scallops with salt and pepper and add them to the skillet. Cook, stirring occasionally, until the seafood is opaque and cooked through, about 4-5 minutes.
Stir in the lemon juice, lemon zest, grated Parmesan cheese, heavy cream, and the remaining tablespoon of butter. Mix well to combine and adjust the seasoning with additional salt and pepper, if needed.
Turn off the heat and fold in the chopped tarragon leaves. Let the risotto sit for 2 minutes to absorb the flavors.
Serve the risotto immediately, garnished with additional tarragon, parsley, or a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 516 mg | 11% | |
*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.
