Lemon Seafood Risotto

    Lemon Seafood Risotto


    34 people made this

    About this recipe: A delicious seafood risotto with a gorgeously creamy texture and taste!

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large onion, cleaned and thinly sliced
    • 2 cloves garlic, minced
    • 230g Arborio rice
    • 500ml chicken stock, divided
    • 250ml dry white wine, optional
    • 250g scallops
    • 250g medium prawns, peeled and deveined
    • 60g fresh sweet peas, trimmed and halved crossways
    • 1 medium red pepper, diced
    • 3 tablespoons grated Parmesan cheese
    • 2 teaspoons dried basil
    • 2 tablespoons lemon juice
    • ground black pepper to taste

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat olive oil in a large, heavy-bottomed pan over medium-low heat. Cook the onion and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
    2. Pour in 350ml of the chicken stock, and bring to 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 pepper. 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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