Risotto With Shrimp & Scallops
Recipe: #37387
September 03, 2021
Categories: Scallops, Shrimp, Rice, White Rice, Italian, Gluten-Free, Low Fat, No Eggs, Wine, more
"This sounds really good. Hope to try it soon."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp and scallops, look for ones that are firm to the touch and have a mild, sweet smell.
- For the best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Instead of shrimp and scallops, use chicken and mushrooms. This substitution is beneficial as it is a more cost-effective option and still provides a flavorful and savory dish. The mushrooms will provide a meaty texture and the chicken will add a heartiness to the risotto.
- Instead of Parmesan cheese, use vegan cheese. This substitution is beneficial for those who are vegan and still want to enjoy a delicious risotto. The vegan cheese will provide a similar flavor and texture as Parmesan cheese, while still being a suitable substitute for those who do not eat dairy.
Vegetarian Risotto Replace the chicken broth with vegetable broth, omit the shrimp and scallops, and substitute 1 cup of cooked vegetables such as mushrooms, zucchini, or bell peppers for the seafood. Add the cooked vegetables with the last cup of broth and cook until the liquid is absorbed.
Roasted Broccoli with Parmesan: This flavorful side dish is the perfect complement to the creamy risotto. Roasting the broccoli brings out its natural sweetness and nutty flavor, while the Parmesan adds a salty and savory finish.
Garlic Roasted Mushrooms: These mushrooms are roasted with garlic, olive oil, and herbs, giving them a delicious and savory flavor. The mushrooms provide a great contrast to the creamy risotto and the roasted broccoli, adding a meaty texture and earthy flavor that complements the other dishes perfectly.
FAQ
Q: How much Parmesan cheese do I need?
A: You will need 1 tablespoon of freshly grated Parmesan cheese, plus an additional 1 teaspoon.
Q: What is the best way to store Parmesan cheese?
A: The best way to store Parmesan cheese is to wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. It can last up to 6 months when stored this way.
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Fun facts:
The dish Risotto with Shrimp & Scallops is believed to have originated in the 18th century in the Italian city of Milan. It was created by a chef named Antonio Latini, who worked for the noble family of the Duke of Milan.
The famous Italian actress Sophia Loren is said to be a fan of this dish. She often cooked it for her family and friends, and it has become a staple at her dinner parties.