Mixed Seafood Risotto
A delectable and creamy Italian-style risotto combining a variety of fresh seafood with aromatic herbs and a hint of lemon.
Nutrition
Calories: 550cal
Carbohydrate: 53g
Protein: 30g
Fat: 20g
Cholesterol: 120mg
Sodium: 700mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood stock, warm
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound squid, cleaned and sliced into rings
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 lemon, zest and juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
- Add the onion and cook until it becomes translucent, about 5 minutes. Stir frequently to avoid browning.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the skillet and stir to coat the grains in oil. Toast the rice for about 2-3 minutes.
- Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice, approximately 2-3 minutes.
- Begin adding the warm seafood stock, one ladle at a time, to the rice. Stir constantly, allowing each addition of stock to be absorbed before adding the next ladle. This process should take about 18-20 minutes. Tip: Stirring frequently releases the starches from the rice, creating the creamy texture typical of risotto.
- Once the rice is al dente, stir in the shrimp, mussels, and squid. Cook for about 5-7 minutes, until the shrimp is pink and cooked through and the mussels have opened. Discard any mussels that do not open.
- Remove the skillet from heat. Stir in the Parmesan cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately. Tip: Risotto is best enjoyed fresh, as it continues to cook and thicken as it sits.
