Seafood Risotto Recipe

Name: Seafood Risotto Recipe
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 fillets anchovy fillets, finely chopped; 6 servings freshly ground black pepper; 227 grams cleaned calamari, cut into 1/2-inch rings but tentacles left whole; 2 liters quarts fish stock, low-sodium fish broth, or clam juice; 237 milliliters dry white wine; 1 null juice of lemon, plus more as needed; 6 servings kosher salt; 1 medium finely grated zest of lemon; 59 milliliters olive oil, plus more for drizzling; 59 milliliters coarsely chopped fresh italian parsley leaves; 237 milliliters frozen peas, thawed; 473 milliliters arborio or carnaroli rice; 227 grams scallops; 227 grams shrimp (about 20), peeled and deveined, shells reserved; 6 servings vegetable oil; 1 medium yellow onion, finely chopped

Seafood Risotto Recipe is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 696 calories, 26g of protein, and 25g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have peas, onion, olive oil, and a few other ingredients on hand, you can make it. To use up the dry 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 1 hour and 45 minutes. A couple people really liked this Mediterranean dish.

Ingredients

Servings:

4fillets

anchovy fillets, finely chopped 6servings

freshly ground black pepper 227grams

cleaned calamari, cut into 1/2-inch rings but tentacles left whole 2liters

quarts fish stock, low-sodium fish broth, or clam juice 237milliliters

dry white wine 1null

juice of lemon, plus more as needed 6servings

kosher salt 1medium

finely grated zest of lemon 59milliliters

olive oil, plus more for drizzling 59milliliters

coarsely chopped fresh italian parsley leaves 237milliliters

frozen peas, thawed 473milliliters

arborio or carnaroli rice 227grams

scallops 227grams

shrimp (about 20), peeled and deveined, shells reserved 6servings

vegetable oil 1medium

yellow onion, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.