Lemon Risotto with Seafood
4 servings
35 minutes
Lemon seafood risotto is an elegant dish of European cuisine that combines the delicate flavor of Arborio rice, the freshness of seafood, and a bright citrus aroma. This dish draws inspiration from Italian traditions where risotto is valued for its creamy texture and rich taste. White wine adds a slight acidity while chicken broth reveals depth of flavor. Scallops and shrimp sautéed to a golden crust add richness and tenderness, while lemon zest brings a refreshing note. The finishing touch is parsley which adds freshness. Lemon risotto is perfect for a romantic dinner or an exquisite lunch, pairs wonderfully with white wine, and makes you feel like you're in a cozy restaurant on the coast of Italy.
1
Heat 2 teaspoons of oil in a pot or deep skillet over high heat. Cook the onion and garlic until the onion is soft, stirring constantly. Reduce the heat to medium.
- Olive oil: 4 teaspoons
- Shallots: 20 g
- Finely chopped garlic: 2 cloves
2
Add rice. Cook while stirring constantly until the rice starts to darken. Add wine. Cook until the rice absorbs the wine, remembering to stir constantly.
- Arborio rice: 1 glass
- Dry white wine: 0.5 glass
3
Add half a cup of broth to the rice. Cook while stirring and uncovered until the broth evaporates. Continue cooking for 15-20 minutes, adding broth by half a cup and stirring until the rice is soft.
- Chicken broth: 450 ml
4
Meanwhile, heat the remaining oil in a pan. Cook the scallops and shrimp for 4-5 minutes until the shrimp turn pink and tender, and the scallops are golden. When ready, carefully transfer the shrimp and scallops to the rice, along with lemon zest and parsley. Bon appetit !!
- Olive oil: 4 teaspoons
- Sea scallops: 200 g
- Peeled shrimp: 200 g
- Grated lemon zest: 1 teaspoon
- Chopped parsley: 2 tablespoons