Seafood risotto with vegetables
Prepare a creamy seafood risotto with shrimp, scallops, and mixed vegetables using arborio rice and a rich seafood broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Arborio Rice | 400 | Grams |
| Shrimp | 300 | Grams |
| Scallops | 300 | Grams |
| Seafood Broth | 1 | Liter |
| White Wine | 150 | Milliliters |
| Parmesan Cheese | 100 | Grams |
| Butter | 50 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Zucchini | 1 | Count |
| Red Bell Pepper | 1 | Count |
| Peas | 150 | Grams |
| Lemon | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
- Add the arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
- Gradually add the warm seafood broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
- After about 15 minutes, add the diced zucchini, red bell pepper, and peas to the rice. Continue cooking and adding broth as needed.
- In a separate pan, melt half of the butter and sauté the shrimp and scallops until just cooked through. Set aside.
- Once the rice is creamy and al dente, stir in the remaining butter, grated parmesan cheese, lemon zest, and juice.
- Gently fold in the cooked shrimp and scallops. Season with salt and black pepper to taste.
- Serve the risotto hot, garnished with additional parmesan cheese if desired.
Prep
- Thaw shrimp and scallops if frozen.
Kitchen equipment
Large Sauté PanLadle