CookPal AI
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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
    • šŸ‹ 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

    • Ā½ pound bay scallops
    • šŸ¦ Ā½ pound medium shrimp, peeled and deveined

  • Grains

    • 1 cup Arborio rice

  • Dairy

    • šŸ§€ 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

šŸ”„

330

Calories

  • 20g
    Protein
  • 40g
    Carbs
  • 7g
    Fats

šŸ’” Tips

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.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.