Mixed Seafood Risotto

    Mixed Seafood Risotto

    Recipe Picture:Mixed Seafood Risotto
    5

    Mixed Seafood Risotto

    (40)
    55min


    37 people made this

    This is a great dish for summer because the lemon gives it a bright clean finish. Very colourful and healthy too.

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large leek, cleaned and thinly sliced
    • 2 cloves garlic, crushed
    • 1 cup (185g) Arborio rice
    • 2 cups (500ml) low-salt chicken stock, divided
    • 1 cup (250ml) dry white wine
    • 250g scallops
    • 250g medium prawns, peeled and deveined
    • 1 cup fresh snow peas, trimmed and halved crosswise
    • 1 medium red capsicum, diced
    • 3 tablespoons grated Parmesan cheese
    • 2 teaspoons dried basil
    • 2 tablespoons lemon juice
    • 1 pinch ground black pepper, to taste

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft; about 5 minutes. Stir in the rice and cook for 5 minutes more; stirring frequently.
    2. Pour in 1 1/2 cups of the chicken stock and bring to a boil over high heat; stirring occasionally. Reduce heat to medium-low and simmer uncovered for 5 minutes; continuing to stir. Pour in the remaining chicken stock and wine; increase heat to medium and cook for about 5 more minutes stirring constantly.
    3. Add the scallops, prawns, peas and red capsicum. Cook, stirring constantly until the remaining liquid is almost absorbed and the seafood has cooked; about 5 minutes. When the rice is just tender and slightly creamy season with Parmesan cheese, basil, lemon juice and pepper.
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    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (28)

    by
    38

    I did not care for this recipe. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to do when making risotto. So as a result, it takes much longer than the recipe states. The sourness of the wine/lemon juice completely overpowers the flavour of everything else (the seafood choices in this recipe are such delicate flavours!). I made this for my husband and mother and none of us cared for it.  -  13 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    20

    I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the side, and I used more chicken stock instead of wine in the recipe (only 1/2 cup of wine). I didn't put any lemon into the risotto since the wine had plenty of citrus flavors. Thanks for submitting this recipe. After a few changes we had a great meal.  -  30 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    19

    good and refreshing flavor. Hubby found it a little too sour, so next time I'll only use about half the lemon juice. Also didn't use scallop, which I think would've given it a more complex flavor.  -  17 Jul 2006  (Review from Allrecipes USA and Canada)

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