Seafood Risotto
Amazing aromas make you think you are dining seaside!
Servings: 6 servings
Calories: 414kcal
Equipment
- 1 large sauté pan
Ingredients
- 3 cups clam juice
- 3 cups water
- 2 Tbsps olive oil
- 1 medium sweet onion
- ½ cup carrot
- ½ cup celery
- 1 ½ cups Arborio rice
- generous pinch of saffron
- ¼ cup dry white wine
- ¾ cup grated parmesan
- 1 lb cooked lobster can sustitute cooked bay scallops or cooked mussels
- 1 lb cooked shrimp
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- chives or parsley for garnish
- fresh lemon wedges for serving optional
Instructions
- Combine clam juice and water and heat in microwave.
- Rough chop onion, carrot and celery (trimmed and cleaned) in food processor.
- Heat olive oil in a large sauce saute pan over medium-high heat. Add the vegetables and cook until starting to soften - about 5 minutes. Add the rice and saffron and stir to coat/combine -about 1 minute. Add the wine and cook a couple of minutes until it is absorbed. Reduce heat to medium.
- Add 1 cup of the clam juice mixture at a time. Cook, stirring until almost absorbed - 3-4 minutes. Continue adding a cup at a time and stirring until almost absorbed after each addition. (25-30 minutes total).
- Remove pan from the heat and add the parmesan, stirring to help it melt. Add the seafood, salt and pepper. Return to the heat for 2-3 minutes just enough to heat through.
- Serve with fresh parsley or chive garnish and individual lemon wedges if desired.
- Best immediately after made but leftovers will keep 1 day in the fridge.
Nutrition
Calories: 414kcal | Carbohydrates: 60g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1287mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2203IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 3mg