EASIEST EVER SEAFOOD RISOTTO
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
Provided by Barney Desmazery
Categories Supper
Time 35m
Number Of Ingredients 10
Steps:
- Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
- Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.
Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.16 milligram of sodium
SEAFOOD RISOTTO
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
- Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
LEMON SEAFOOD RISOTTO
A delicious spring/summer dish with a great creamy texture and taste!
Provided by claudinhull
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- Pour in 1 1/2 cups of the chicken broth, 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 broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, shrimp, 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.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g
EASY SEAFOOD RISOTTO
Progresso® chicken broth provides a simple addition to crabmeat risotto that's ready in 30 minutes - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer 10 minutes without stirring.
- Stir in carrots, water and garlic pepper. Cover and simmer 8 to 10 minutes without stirring until rice is tender.
- Stir in spinach until wilted. Stir in crabmeat and cheese.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fiber 2 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1080 mg
SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
SEAFOOD RISOTTO
This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more
Provided by Perfect Pixie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- prepare stock and keep warm/hot.
- melt butter in big fry pan and add onions and garlic and cook about 5minutes.
- add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
- start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
- keep doing this until all stock is used up, about 20-30 minutes.
- add the seafood and cook about a further 3 minutes until heated through.
- serve with chopped spring onions if desired.
Nutrition Facts : Calories 392.2, Fat 20.5, SaturatedFat 12.8, Cholesterol 53.4, Sodium 144.7, Carbohydrate 47.6, Fiber 2, Sugar 1.2, Protein 4.2
SEAFOOD RISOTTO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps.
- Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. "Slow and steady" can be repeated until they get the hang of it.
- Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery.
- Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done.
- Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service.
SEAFOOD RISOTTO
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
- Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
- Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1386 milligrams, Sugar 2 grams, TransFat 0 grams
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