Low Sodium Seafood Risotto
Indulge in the creamy decadence of this Low Sodium Seafood Risotto, a heart-healthy twist on a traditional Italian favorite. Crafted with Arborio rice, low-sodium seafood stock, and a medley of shrimp and scallops, this recipe delivers rich, ocean-inspired flavors while keeping the salt content in check. A splash of dry white wine enhances the dish's depth, while fresh parsley, zesty lemon juice, and fragrant garlic bring brightness and balance. Finished with a touch of Parmesan cheese, this seafood risotto is both comforting and sophisticated, perfect for an elegant dinner or weeknight treat. Ready in under an hour, it’s an irresistible choice for those seeking a healthier gourmet meal featuring savory seafood and creamy risotto goodness.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low-sodium seafood stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium White onion, finely chopped
- 3 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 pound Shrimp, peeled and deveined
- 0.5 pound Scallops, small
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.25 cup Fresh parsley, chopped
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Parmesan cheese, finely grated
Instructions
Warm the low-sodium seafood stock in a saucepan over low heat, keeping it hot but not boiling throughout the cooking process.
In a large, heavy-bottomed saucepan or skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan, stirring well to coat each grain with the oil and butter. Toast the rice for about 2-3 minutes, until the edges of the grains are translucent.
Pour in the dry white wine and cook until the liquid is mostly absorbed by the rice, stirring constantly.
Start adding the warm seafood stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 18-20 minutes.
In a separate skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shrimp and scallops, cooking until the shrimp turns pink and opaque and the scallops are slightly golden, about 2-3 minutes per side.
Stir the cooked seafood into the risotto along with the lemon juice, lemon zest, and black pepper. Mix until well combined.
Remove the risotto from the heat and stir in the Parmesan cheese and chopped parsley. Adjust seasoning as needed.
Serve the risotto hot, garnished with additional parsley and a light sprinkle of black pepper if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1690 mg | 130% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2606 mg | 55% | |
*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.
