Seafood Risotto

This high-protein Lebanese Seafood Risotto combines the rich flavors of the Mediterranean with creamy arborio rice, succulent seafood, and a hint of saffron, creating a comforting dish that's both delicious and satisfying. Ideal for seafood lovers, this risotto is a perfect blend of textures and tastes that transports you to the coast of Lebanon.

Ingredients

• Arborio rice - 150 grams
• Mixed seafood (shrimp, calamari, mussels) - 200 grams
• Fish stock - 500 ml
• White onion, finely chopped - 1 medium (about 100 grams)
• Garlic, minced - 2 cloves
• Olive oil - 2 tablespoons
• Butter - 1 tablespoon
• Saffron threads - a pinch
• Lemon juice - 1 tablespoon
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the fish stock over low heat and keep it warm.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the arborio rice, cooking for 1-2 minutes until it becomes slightly translucent.
4. Add the saffron threads to the warm fish stock, stirring to combine, then gradually add the stock to the rice, one ladle at a time. Stir frequently until the liquid is absorbed before adding more, about 18-20 minutes.
5. When the rice is al dente, add the mixed seafood and cook for another 3-5 minutes until the seafood is cooked through.
6. Stir in the lemon juice, chopped parsley, salt, and black pepper to taste. Remove from heat and let it rest for a minute before serving.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 62 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 150 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from seafood, supporting muscle repair and growth.
• Rich in omega-3 fatty acids, which promote heart health and reduce inflammation.

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