Lemon Risotto with Seafood
Risotto • European
Description
One serving contains 340 kcal.
Ingredients
- Olive Oil 4 teaspoons
- Shallot 0 oz
- Arborio rice 1 cup
- Minced garlic 2 cloves
- Dry White Wine ½ cup
- Chicken Broth 15 fl oz
- Scallops 5 oz
- Peeled Cooked Shrimp 5 oz
- Grated Lemon Zest 1 teaspoon
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Heat 2 teaspoons of oil in a pot or deep skillet over high heat. Cook the shallot and garlic until the shallot is soft, stirring constantly. Reduce the heat to medium.
Step 2
Add the rice. Cook, stirring constantly, until the rice begins to darken. Add the wine. Cook until the rice absorbs the wine, remembering to stir constantly.
Step 3
Add half a cup of broth to the rice. Cook, stirring and not covering, until the broth evaporates. Continue cooking for 15-20 minutes, adding broth half a cup at a time and stirring until the rice is tender.
Step 4
Meanwhile, heat the remaining oil in a skillet. Cook the scallops and shrimp for 4-5 minutes, until the shrimp are pink and tender, and the scallops are golden. When they are ready, carefully transfer the shrimp and scallops to the rice, along with the lemon zest and parsley. Bon appétit!!
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