Seafood Risotto with Leek Broth and Asparagus Stems

Name: Seafood Risotto with Leek Broth and Asparagus Stems
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 454 grams asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces; 1 bay leaf; 4 black peppercorns; 1 liters home made clam broth, not bottled; 2 liters hot water, or clam broth; 1 Tbsp finely chopped fresh chervil; 1 Tbsp finely chopped fresh tarragon; 2 cloves garlic, finely chopped; 59 milliliters heavy cream; 1 large leek, washed and finely sliced up to light green part; 4 servings Leek broth; 2 lobster tails, roasted and split in half; 12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 small Spanish onion, finely chopped; 1 Tbsp finely chopped parsley; 4 sprigs parsley; 4 servings Salt and freshly ground pepper; 4 scallops, sauteed; 1 shallot, finely sliced; 8 shrimp, Sauteed; 237 milliliters white wine

You can never have too many Mediterranean recipes, so give Seafood Risotto with Leek Broth and Asparagus Stems a try. One portion of this dish contains around 24g of protein, 25g of fat, and a total of 844 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up parsley, onion, leek, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It works well as a pricey main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced.

Ingredients you will need

Shallot

Leek

Wine

Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.

Ingredients you will need

Salt And Pepper