Risotto With Shrimp & Scallops

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This sounds really good. Hope to try it soon."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (484.9 g)
  • Calories 359.9
  • Total Fat - 6.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 107.7 mg
  • Sodium - 1608.8 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.5 g
  • Protein - 22 g
  • Calcium - 103.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.

Step 2

Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more. Add the onion; cook, stirring frequently, 2 minutes, until softened.

Step 3

Stir in the rice; cook, stirring constantly, 1 minute.

Step 4

Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.

Step 5

Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.

Step 6

Remove from the heat; stir in the cheese, thyme and pepper.

Step 7

Divide evenly among 4 plates and serve at once.

Tips & Variations


No special items needed.

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