Seafood Risotto
Indulge in the luxurious flavors of this Seafood Risotto, a creamy Italian-inspired dish that brings the ocean to your table. Perfectly cooked Arborio rice is infused with the richness of seafood broth and dry white wine, creating a velvety base for succulent shrimp, tender scallops, and briny mussels. Enhanced with Parmesan cheese, a hint of fresh parsley, and bright lemon zest, this dish is layered with savory, aromatic notes. Ready in under an hour, it’s an impressive yet approachable recipe that’s ideal for special occasions or whenever you want to elevate your dinner experience. Pair it with a crisp white wine for a truly decadent meal!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion
- 2 whole Garlic cloves
- 0.5 cup Dry white wine
- 5 cups Seafood broth or fish stock
- 0.5 pound Shrimp, peeled and deveined
- 0.5 pound Scallops
- 1 pound Mussels, cleaned
- 0.75 cup Parmesan cheese, grated
- 0.25 cup Parsley, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring the seafood broth or fish stock to a gentle simmer. Keep it warm over low heat.
In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Finely chop the onion and mince the garlic cloves.
Add the onion to the pot and sauté for 3-4 minutes, until translucent. Stir in the garlic and cook for another minute.
Add the Arborio rice to the pot, stirring to coat each grain with the oil. Cook for about 2 minutes until the rice is lightly toasted.
Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
Begin adding the simmering broth to the rice, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next ladle of broth.
After about 15 minutes of cooking, introduce the shrimp, scallops, and mussels into the risotto. Stir gently to combine.
Continue adding broth and stirring until the rice is al dente and the seafood is cooked, about another 5-10 minutes.
Remove the pot from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy.
Add the chopped parsley, lemon zest, salt, and black pepper. Stir to combine.
Cover the pot and let the risotto rest for 2 minutes before serving.
Serve hot, garnished with additional parsley and freshly grated Parmesan if desired.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 10313 mg | 448% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1446 mg | 111% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3986 mg | 85% | |
*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.
