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Ингредиенты
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt
- Freshly ground black pepper
- 8 cups seafood stock*
- 2 cloves minced garlic
- 1 pound Arborio rice
- 1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces
- 1 tablespoon butter
- 1/4 cup half and half
- 1/2 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons chopped green onions, green part only
- 2 tablespoons finely chopped fresh parsley leaves for garnish
Инструкции
- * I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.
- In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.
- Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 364 | |
| Calories from Fat 67 | 18% |
| Total Fat 7.62g | 10% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 131mg | 5% |
| Potassium 158mg | 5% |
| Total Carbs 63.72g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.26g | 1% |
| Protein 8.45g | 14% |
