Seafood Risotto

Seafood risotto is the perfect dish for lunch or dinner. Not only is it a hearty dish with a combination of carbs and protein, but it also is a great comfort food. Seafood risotto is made with many different types of seafood such as shrimp, scallops, or even clams. The combination of creamy risotto and fresh seafood is a match made in heaven.

Seafood risotto is an easy and delicious dish that’s great for

Plus, it’s also great for parties. This scrumptious seafood munch is easy to make in bulk, and it’s definitely a showstopper. For a quick and impressive meal, seafood risotto will certainly do the trick!

Now, let’s start with the process. First, get all the ingredients prepped. This will help when it’s time to actually cook the risotto. Cut up the seafood and vegetables, and measure out the dry ingredients. With this step done, you’ll already be off to a great start.

Next, heat up some oil in a large pot over medium-high heat. This is where the base of the risotto (in our case, the Arborio Rice) is made: add some garlic and onion and sauté them until they’re soft. Then add the risotto and sauté for another two to three minutes until the risotto has absorbed the flavour of the vegetables and is lightly toasted.

Now, it’s time to add the broth. Slowly add the broth to the risotto, stirring constantly so it can absorb it. Once the risotto has absorbed all the broth and is creamy, it’s time to move on to the next step.

Now, it’s time to add the seafood and vegetables. Add the seafood to the pot and cook for five to seven minutes. Then, add the vegetables and cook until they are tender. The risotto should be creamy, and the seafood should be cooked through.

Lastly, season the risotto with salt and pepper. Then, serve it with some fresh herbs if desired.

Looking for more seafood dishes from SAHM?

Method

1. Heat the seafood broth in a saucepan and keep it simmering on low heat.

2. In a frying pan, heat the olive oil and sauté the onion and garlic until they become translucent.

3. Add the Arborio rice to the frying pan and stir to coat each grain with oil. Cook for 2-3 minutes until the rice becomes slightly translucent.

4. Add the white wine to the frying pan and stir until it is absorbed by the rice.

5. Add a ladleful of the simmering broth to the frying pan and stir until the liquid is absorbed by the rice. Repeat this step until all the broth has been used up and the rice is cooked al dente.

6. In a separate frying pan, heat the butter and sauté the mixed seafood until it is cooked through.

7. Add the cooked seafood to the risotto and stir to combine.

8. Add the grated Parmesan cheese to the risotto and stir until it is melted and combined.

9. Season with salt and pepper to taste. Serve hot and enjoy!