How To Make Italian Shrimp and Scallop Risotto
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 1 cup Arborio rice
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup white wine
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
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Add the Arborio rice to the pan and stir for a minute to coat the grains with the butter.
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Pour in the white wine and cook until it has evaporated.
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Begin adding the chicken broth, one cup at a time, stirring continuously until each cup of broth has been absorbed by the rice.
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In a separate pan, sauté the shrimp and scallops until cooked through. Season with salt and pepper.
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Once the rice is creamy and tender, remove from heat and stir in the grated Parmesan cheese.
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Gently fold in the cooked shrimp and scallops.
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Serve the risotto hot, garnished with freshly chopped parsley.
Nutrition
- Calories : 478kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 293mg
- Sodium : 1321mg
- Total Carbohydrates : 43g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 40g
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