Seafood Risotto

Name: Seafood Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters warm chicken stock or broth, divided; 59 milliliters yellow corn kernels; 2 Tbsps extra virgin olive oil; 1 teaspoon minced garlic; 2 Tbsps mixed chopped herbs (chervil, tarragon, chives); 5 servings Kosher salt; 59 milliliters sliced leeks; 170 grams fresh lobster tail, diced; 118 milliliters finely chopped onion; 473 milliliters Arborio or Carnaroli rice; 113 grams fresh rock shrimp or other small shrimp, peeled and deveined; 3 Tbsps diced tomato; 2 Tbsps unsalted butter; 5 servings Freshly ground white pepper; 118 milliliters white wine

Seafood Risotto might be just the main course you are searching for. This recipe serves 5. One serving contains 487 calories, 16g of protein, and 13g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up lobster tail, wine, extra virgin olive oil, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add onion and garlic; cook 1 minute.

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Garlic

Onion

Add rice, stirring to coat; cook 2 minutes.

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Rice

Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.

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Wine

Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.

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Chicken Stock

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.

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Salt And Pepper