Seafood Risotto
- Number of Servings: 8
Ingredients
Butter, salted, 1 tbsp Heavy Whipping Cream, 0.25 cup, whipped Canola Oil, 1 tbsp Onions, raw, 1 cup, chopped Scallions, raw, 3 tbsp chopped Shrimp, raw, 5.20 oz Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup Organic fat free chicken stock, 2.50 cup + 4 Cup WaterCheese, Parmigiano Reggiano, 4 tbsp Stop & Shop Bay Scallops, 16 oz Cozy Harbor Maine Lobster, 7 oz
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock, water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
Serving Size: Makes 8 1-1/2 cup servings
Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
Serving Size: Makes 8 1-1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 316.5
- Total Fat: 6.2 g
- Cholesterol: 74.4 mg
- Sodium: 418.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 0.9 g
- Protein: 22.9 g
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