Seafood Risotto with Asparagus
A delicious and creamy seafood risotto with fresh asparagus.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or fish stock
- onion small, finely chopped
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1 pound mixed seafood scallops, and mussels), such as shrimp
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1/2 cup parmesan cheese grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the vegetable or fish stock over medium heat until hot, then reduce the heat to low and keep warm.
- In a separate large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Arborio rice to the saucepan and stir to coat in the oil and butter. Cook for 1-2 minutes, until the rice is translucent.
- Add the white wine to the saucepan and cook until it has evaporated.
- Gradually add the warm stock to the saucepan, a ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender but still has a slight bite, about 20 minutes.
- While the risotto is cooking, heat a separate skillet over medium-high heat. Add the mixed seafood and cook until just opaque and cooked through. Remove from heat and set aside.
- In a separate skillet, heat a drizzle of olive oil over medium heat. Add the asparagus pieces and cook until tender yet still crisp, about 5 minutes. Remove from heat and set aside.
- Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Gently fold in the cooked seafood and asparagus into the risotto.
- Serve the seafood risotto with asparagus hot, garnished with additional grated Parmesan cheese if desired.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 26gFat: 14gFiber: 4g