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Master Seafood Risotto

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Recipe

Master Seafood Risotto recipe

 

Yield

16 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound shrimp
medium, unpeeled, fresh
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½ pound sea scallops
fresh
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1 pound squid
fresh
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1 pound mussels
fresh, unshelled
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1 pound clams
fresh, unshelled
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6 cloves garlic
minced
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¼ cup olive oil
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½ cup white wine
dry
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¼ cup lemon juice
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4 sprigs thyme
finely chopped
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4 sprigs oregano
finely chopped
* Camera
risotto
cooked
*
2 ½ tablespoons gremolata
*
½ teaspoon sea salt
finely ground
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½ teaspoon black pepper
freshly ground
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lettuce leaves
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g shrimp
medium, unpeeled, fresh
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226.8 g sea scallops
fresh
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453.6 g squid
fresh
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453.6 g mussels
fresh, unshelled
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453.6 g clams
fresh, unshelled
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6 cloves garlic
minced
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59 ml olive oil
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118 ml white wine
dry
* Camera
59 ml lemon juice
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4 sprigs thyme
finely chopped
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4 sprigs oregano
finely chopped
* Camera
1 x risotto
cooked
*
38 ml gremolata
*
2.5 ml sea salt
finely ground
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2.5 ml black pepper
freshly ground
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1 x lettuce leaves
* Camera

Directions

Peel shrimp, and devein, if desired; set aside.

Cut sea scallops in half crosswise; set aside.

Rinse squid under cold running water.

Cut into ½-inch slices, and set aside.

Remove "beards" from mussels.

Scrub mussels and clamswith a brush to remove grit; set aside.

Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3 minutes or just until shrimp turn pink.

Remove shrimp and scallops with a slotted spoon; set aside.

Cook squid in skillet over medium heat, stirring constantly, 2 to 3 minutes; remove with a slotted spoon, set aside.

Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a boil over high heat.

Cover and cook, shaking pan frequently, 3 to 5 minutes or until shells open.

Remove and discard unopened shells.

Add shrimp, scallops, and squid.

Cook over medium heat until thoroughly heated.

Remove seafood with a slotted spoon, reserving liquid.

Stir liquid into cooked Risotto.

Place risotto on a lettuce-lined serving plate, and top with seafood mixture.

Sprinkle with 2½ tablespoons Gremolata, salt, and pepper; serve immediately.

*1 lb. sea scallops or shrimp may be substituted for squid.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 29332% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 532mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 76g
Vitamin A 9% Vitamin C 33%
Calcium 11% Iron 85%
* based on a 2,000 calorie diet How is this calculated?
 

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