Seafood Risotto
A creamy and fresh Italian favourite, risotto. This Seafood Risotto is packed full of creamy rice and loaded with fresh seafood. The perfect indulgent dinner.
Servings: 6 servings
Calories: 511kcal
Ingredients
- 2 fillets Salmon
- 1/2 lb shrimp raw, peeled and cleaned
- 1 large white onion finely chopped
- 1 1/2 Cups arborio rice
- 3/4 Cup white wine
- 4 1/2 Cups fish stock more if needed
- 1 Cup parmesan cheese freshly grated and a little extra for garnish
- 3 cloves garlic crushed
- 4 Tablespoons olive oil divided
- Small bunch of fresh chopped parsley
- Sea salt to season
Instructions
- Bring stock to simmer in medium saucepan over low heat. Cover and keep warm.
- In a large skillet set over high heat, add 1 tablespoon of olive oil. Season the salmon with a little salt and add to the pan. Cook on each side for about 4 minutes. The salmon should be cooked through and golden in colour on the outside. Remove from pan and transfer to a large plate. Take the skin off the salmon and discard it. Check for bones and discard those as well. Gently flake the salmon apart into small pieces. Cover and set aside.
- In a large stainless steel pot set over medium-high heat, add 2 tablespoon of olive oil and heat for about 30 seconds. Add the onion and garlic and cook for about 5 minutes, or until the onion is soft and slightly browned.
- Add the last tablespoon of olive oil along with the rice, stir until rice is translucent at edges but still opaque in center, this will only take about 2 minutes.. Add all of the wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3 to 4 minutes. Add 1 cup/240 ml warm stock and continue to stir. Make sure you are stirring your risotto as it cooks and the liquid absorbs. It is important to continue with this process until the risotto is completely cooked. Continue cooking until all the stock has absorbed then add another cup of stock. Repeat these steps until you have about 1/2 cup/120 ml left
- Add the last 1/2 cup/120 ml of stock along with the shrimps, cheese and parsley. Stir for a minute and allow the shrimp to cook throughout. Add in the cooked salmon and give a good stir.
- Transfer risotto to large shallow bowl. Sprinkle with fresh parsley & parmesan cheese. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Seafood Risotto
Amount Per Serving (1 serving)
Calories 511
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 138mg46%
Sodium 1171mg51%
Potassium 582mg17%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 32g64%
Vitamin A 153IU3%
Vitamin C 4mg5%
Calcium 325mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.