Seafood Risotto

This Seafood Risotto is a creamy and rich dish featuring fresh shrimp and scallops, perfectly cooked with Arborio rice. It's a high-protein American twist on a classic Italian dish, making it both indulgent and nourishing.

Ingredients

• Arborio rice - 150 grams
• Shrimp, peeled and deveined - 100 grams
• Scallops - 100 grams
• Fish stock - 500 milliliters
• Dry white wine - 100 milliliters
• Shallot, finely chopped - 1 medium
• Garlic, minced - 1 clove
• Parmesan cheese, grated - 30 grams
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon
• Fresh parsley, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the fish stock and keep it warm over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped shallot and minced garlic, sautéing until translucent.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is well-coated and slightly toasted.
4. Pour in the dry white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the warm fish stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for about 15 minutes.
6. After 15 minutes, add the shrimp and scallops to the risotto, stirring gently. Continue to cook for an additional 5 minutes, or until the seafood is cooked through and the rice is creamy and al dente.
7. Stir in grated Parmesan cheese, chopped parsley, and lemon juice. Season with salt and black pepper to taste.
8. Remove from heat and let it sit for a minute before serving. Garnish with extra parsley if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, which are beneficial for heart health.

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