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

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 547
% Daily Value**
Total Fat 15g
Saturated Fat 5g
Unsaturated Fat 2g
Cholesterol 164mg
Sodium 572mg
Total Carbohydrate 66g
Dietary Fiber 3g
Sugars 3g
Protein 30g
Vitamin A  20%Vitamin C  29%
Calcium  12%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.

Seafood Risotto

Date Added: January 28, 2018


5 Cups Water
2 Tablespoons Butter or margarine
1/2 Cup Onion Finely chopped
2 Tablespoons Parsley
1/2 Cup Dry White Wine
2 Tablespoons Olive Oil
1 1/2 Cups Short Grain Rice
3/4 Pound Shrimp peeled and deveined, cut into thirds
3/4 Pound Scallop foot removed, sliced in half, horizontally
4 Plum Tomatoes seeded, finely diced
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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. Garnish with tomatoes and parsley.

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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, Shellfish, Butter, Gluten, Tomato, Rice, Sulfites, Shrimp, Scallops, Onion, Olive Oil allergies.
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