Seafood Risotto

Seafood Risotto

Photo by Chad Y.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons extra virgin olive oil

  • ½

    cup finely chopped onion

  • 1

    teaspoon minced garlic

  • 2

    cups Arborio or Carnaroli rice

  • ½

    cup white wine

  • 3

    cups warm chicken stock or broth, divided

  • 1

    (6-ounce) fresh lobster tail, diced

  • 4

    ounces fresh rock shrimp or other small shrimp, peeled and deveined

  • ¼

    cup yellow corn kernels

  • ¼

    cup sliced leeks

  • 2

    tablespoons mixed chopped herbs (chervil, tarragon, chives)

  • 3

    tablespoons diced tomato

  • 2

    tablespoons unsalted butter

  • Kosher salt

  • Freshly ground white pepper

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed. 2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock. 3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper.


Nutrition

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