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Main Course Seafood Risotto
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 549
% Daily Value**
Total Fat 15g
23%
Saturated Fat 5g
7%
Unsaturated Fat 2g
Cholesterol 164mg
55%
Sodium 746mg
31%
Total Carbohydrate 67g
22%
Dietary Fiber 3g
12%
Sugars 3g
Protein 30g
Vitamin A  20%Vitamin C  29%
Calcium  11%Iron  26%
Potassium  17%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Main Course Seafood Risotto

Recipe Tags: Seafood Recipes

Date Added: July 27, 2018

Ingredients:

4 Plum Tomatoes seeded and cut into
3/4 Pound Scallop foot removed and sliced in half, horizontally
3/4 Pound Shrimp peeled and deveined cut into thirds
1 1/2 Cups Short Grain Rice
1 Cup Fish Stock or clam juice combined with 5 cups water
2 Tablespoons Olive Oil
1/2 Cup Dry White Wine
2 Tablespoons Parsley
1/2 Cup Onion Finely chopped
2 Tablespoons Butter or margarine
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Directions:

1. Set clam juice and broth in a saucepan and have it at a bare simmer before you begin.

2. Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden.

3. Add the rice and stir, continuously for a couple of minutes to lightly toast it.

4. Add the wine and cook gently until almost entirely evaporated.

5. Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed.

6. Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid.

7. Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in.

8. When rice is half way done (after about 15 minutes) cook the seafood.

9. In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked.

10. Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all).

11. When done, the rice is just tender, has absorbed the liquid (you may not need it all).

12. Add the butter, season to taste with salt and pepper and dish out.

13. Serve immediately or the rice will continue to cook and turn to mush.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Fish, Shellfish, Butter, Gluten, Tomato, Rice, Sulfites, Shrimp, Iodine, Scallops, Onion, Olive Oil allergies.
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