Description
Discover how to make a creamy Seafood Risotto With Peas that bursts with flavor. Perfect your cooking skills with our step-by-step guide to this classic dish.
Ingredients
- 2 tablespoon s olive oil (30 ml)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice (200 g)
- 4 cups chicken or vegetable broth, heated (950 ml)
- 1 cup peas, fresh or froz en (150 g)
- 1 cup shrimp, peeled and deveined (150 g)
- 1 cup scallops (150 g)
- 1 cup mussels, cleaned (150 g)
- 1/2 cup grated Parmesan cheese (50 g)
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoon s chopped fresh parsley (8 g)
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add 1 cup of Arborio rice and cook, stirring, for 2-3 minutes until the rice is lightly toasted.
- Gradually add 1 cup of the heated broth, stirring continuously until the liquid is absorbed.
- Continue adding the broth, 1 cup at a time, stirring often, until the rice is creamy and tender, about 20 minutes.
- Stir in 1 cup of peas and cook for 2 minutes.
- Add the shrimp, scallops, and mussels to the pan, cooking until the shrimp are pink and the mussels open, about 5 minutes. Discard any mussels that do not open.
- Stir in 1/2 cup of grated Parmesan cheese until melted and incorporated.
- Season the risotto with salt and black pepper to taste.
- Remove the pan from heat and stir in 1 tablespoon of lemon juice.
- Garnish with 2 tablespoons of chopped fresh parsley before serving.
Notes
- Keep the broth warm to preserve the risotto’s creaminessnToast Arborio rice well for enhanced flavor and grain shapenAdd seafood late to keep it tender and flavorful
