Low Fat Seafood Risotto
Indulge in the fresh, flavorful goodness of our Low Fat Seafood Risotto—a lighter twist on the classic dish that doesn’t compromise on taste. Featuring tender Arborio rice simmered to creamy perfection with low-sodium vegetable or fish broth, this recipe is infused with vibrant notes of white wine, zesty lemon, and aromatic herbs like parsley and dill. Succulent shrimp and bay scallops are gently sautéed for an added protein-packed punch and folded into the velvety risotto for a truly satisfying seafood experience. With just a touch of olive oil and a sprinkle of Parmesan cheese, this dish maintains its indulgence while cutting back on fat for a more guilt-free indulgence. Ready in 45 minutes, this delicious recipe is perfect for a comforting weeknight dinner or a sophisticated meal to impress guests.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable or fish broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 8 ounces Peeled and deveined shrimp
- 8 ounces Bay scallops
- 1 cup White wine
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
Instructions
In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
Add the Arborio rice to the saucepan, stirring to coat the grains with oil. Cook for about 2 minutes, until the rice is lightly toasted.
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue this process until the rice is creamy and tender, about 18 to 20 minutes.
While the risotto is cooking, heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the shrimp and scallops, cooking until they are opaque and cooked through, about 3-4 minutes per side. Set them aside.
Once the risotto is cooked, gently fold in the seafood, lemon zest, lemon juice, parsley, dill, salt, and pepper. Stir to combine.
Remove the saucepan from heat and stir in the Parmesan cheese. Taste and adjust seasonings if necessary.
Serve the seafood risotto hot, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 4569 mg | 199% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.1 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2270 mg | 48% | |
*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.
