Fjordic Seafood Risotto
Indulge in the flavors of Norwegian cuisine with this Fjordic Seafood Risotto. This creamy and savory dish is a perfect blend of fresh seafood and rich, arborio rice, making it a delightful meal for any occasion.
Ingredients
- 1 cup arborio rice
- 4 cups seafood or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese (or dairy-free alternative)
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 pound mixed seafood (such as shrimp, scallops, and mussels)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until softened.
- Add the arborio rice to the pot and stir to coat the grains with the oil. Cook for 1-2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the seafood or vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- When the rice is almost tender, add the mixed seafood to the pot and continue to cook until the seafood is fully cooked and the rice is creamy.
- Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Wooden spoon Ladle
Tools
Cooking thermometer Chef's knife Cutting board
Serving suggestions
Serve the Fjordic Seafood Risotto with a side of crusty bread and a fresh green salad for a complete meal.
Tips & tricks
For a richer flavor, use a combination of seafood and vegetable broth in the risotto.
Cost
$25