Description
A creamy and flavorful risotto made with shrimp and scallops.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- Salt to taste
- Black pepper to taste
Instructions
- In a saucepan, heat the chicken broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and garlic, sauté until soft.
- Add Arborio rice, stirring to coat the grains.
- Pour in the white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring frequently until absorbed before adding more.
- After about 15 minutes, add the shrimp and scallops.
- Continue adding broth and stirring until rice is al dente and creamy.
- Stir in Parmesan cheese, salt, and pepper to taste.
- Serve immediately.
Notes
- Risotto should be creamy and not dry.
- Use fresh seafood for the best flavor.
- Leftover risotto can be refrigerated but may lose creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg