Lemon Dill Seafood Risotto
This dish is hearty without being heavy. It’s sure to become one of your go-to winter classics.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 cups sodium-reduced gluten-free chicken broth
- 2 tsp olive oil
- 1 small onion diced
- 1 1/3 cup arborio rice
- 1/2 cup dry white wine
- 8 oz raw jumbo shrimp (size 16 to 20) peeled, deveined and cut in half lengthwise
- 8 oz raw bay scallops
- 1/2 cup frozen peas thawed
- 1 tbsp chopped fresh dill
- 2 tsp fresh lemon juice
- 2 tbsp unsalted butter
- 1/4 cup grated Parmigiano Reggiano cheese
- drill sprigs for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a saucepan, bring broth and 2 cups (500 mL) water to a boil; reduce heat to low and keep warm.
- Heat oil in a large deep skillet over medium heat; fry onion, stirring, until softened, about 3 minutes. Add rice, stirring to coat grains for about 1 minute. Stir in wine until absorbed.
- Using ladle, add ½ cup (125 mL) hot broth mixture; cook, stirring constantly, until liquid is absorbed, 2 to 3 minutes, and adjusting heat as necessary to maintain a simmer. Continue to cook, stirring constantly, adding hot broth ½ cup (125 mL) at a time and waiting until liquid is absorbed before adding more, for about 15 minutes.
- Stir in shrimp, scallops and remaining broth (should be around ½ cup/125 mL); cook, stirring, until shrimp are pink and scallops are opaque, about 3 minutes.
- Stir in peas, dill and lemon zest; cook, stirring, for 1 to 2 minutes. Rice should be tender with a firm centre and risotto should be creamy.
- Remove from heat. Stir in lemon juice, butter and cheese. Serve sprinkled with more cheese and garnished with dill sprigs, if desired.
Recipe Notes
Per Serving: 344 calories, 21 g protein, 8 g fat (3 g saturated fat), 42 g carbohydrates, 2 g fibre, 90 mg cholesterol, 223 mg sodium
