Solva Seafood Risotto
Indulge in the flavors of Pembrokeshire with this Solva Seafood Risotto, a delicious dish that combines the bounty of the sea with the creamy richness of risotto.
Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood or vegetable broth
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 lb mixed seafood (such as shrimp, scallops, and mussels)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- 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 is absorbed by the rice.
- Begin adding the seafood or vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 18-20 minutes, when the rice is almost cooked, add the mixed seafood to the pot and continue stirring until the seafood is cooked through.
- Stir in the grated Parmesan cheese and heavy cream, and 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
- 20g
- Carbohydrates
- 45g
- Fat
- 10g
Supplies
Large pot Wooden spoon Ladle
Tools
Cutting board Knife Grater
Serving suggestions
Serve the Solva Seafood Risotto with a side of crusty bread and a fresh green salad for a complete meal.
Tips & tricks
For the best flavor, use fresh seafood and high-quality Parmesan cheese in this recipe.
Cost
$20