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Seafood Risotto

Seafood Risotto

Cost $20, save $15

Source: Recommended by CookPal

  • 25 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Staples

    • 2 tablespoons olive oil
    • 2 teaspoons dried basil
    • 🍋 2 tablespoons lemon juice
    • Ground black pepper to taste

  • Vegetables

    • 1 large leek, cleaned and thinly sliced
    • 1 cup fresh snow peas, trimmed and halved crosswise
    • 1 medium red bell pepper, diced
    • 2 cloves garlic, minced

  • Seafood

    • ½ pound bay scallops
    • 🦐 ½ pound medium shrimp, peeled and deveined

  • Grains

    • 1 cup Arborio rice

  • Dairy

    • 🧀 3 tablespoons grated Parmesan cheese

  • Liquids

    • 2 cups low-sodium chicken broth, divided
    • 1 cup dry white wine

STEPS

1

Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.

2

Pour in 1 1/2 cups chicken broth and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, continuing to stir occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.

3

Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

NUTRIENTS

Per 1 serving

🔥

330

Calories

  • 20
    Protein
  • 40
    Carbs
  • 7
    Fats

💡 Use fresh seafood for the best flavor and texture.Keep stirring consistently to achieve the creamy risotto texture.Feel free to substitute vegetable broth to make the dish pescatarian.