Seafood Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare seafood:

Step 2

If using frozen seafood, thaw and pat dry. Season lightly with salt and pepper.

Step 3

2. Cook base:

Step 4

In a large pan, heat olive oil and butter over medium heat.

Step 5

Add onion and cook until soft (about 5 minutes). Stir in garlic for 1 minute.

Step 6

3. Add rice & wine:

Step 7

Stir in the arborio rice and cook for 1–2 minutes until slightly translucent.

Step 8

Pour in the wine, stirring until absorbed.

Step 9

4. Add stock gradually:

Step 10

Add a ladleful of hot stock, stirring often until absorbed before adding the next.

Step 11

Continue for about 18–20 minutes, until the rice is creamy but still has a little bite.

Step 12

5. Cook seafood:

Step 13

About 5 minutes before the rice is done, stir in the seafood.

Step 14

Cook until the prawns are pink and the seafood is cooked through (2–4 minutes).

Step 15

6. Finish:

Step 16

Stir in lemon zest, lemon juice, and Parmesan (if using).

Step 17

Adjust seasoning and serve hot, topped with parsley.

Step 18

⸻

Step 19

💡 Tips

Step 20

• For extra depth, sauté the seafood in butter first, remove, then stir back in at the end.

Step 21

• A few saffron threads added with the stock make it more luxurious.

Step 22

• Serve with crusty bread to soak up the sauce.