Risotto With Combination Of Sea Scallop, Shrimp, Salmon, And Tomato Red Bell Pepper Sauce Recipe
Indulge in our exquisite risotto, perfectly creamy and rich, infused with the fresh flavors of succulent sea scallops, tender shrimp, and luscious salmon. Each bite is enhanced by a vibrant tomato and red bell pepper sauce that adds a delightful sweetness and depth. This dish is a celebration of the sea, crafted to transport your taste buds to a coastal paradise.
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Ingredients
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Seafood and Sauce Ingredients
Method
Cooking Directions
Prepare the Sauce
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add Vegetables
Add the diced red bell pepper and cook for another 3-5 minutes until softened. Stir in the canned diced tomatoes and simmer for 10 minutes. Season with salt and black pepper.
Cook Seafood
In a separate pan, heat the remaining olive oil. Add the sea scallops and shrimp, and cook until they are just opaque, about 3-4 minutes. Add the diced salmon and cook for an additional 3 minutes. Combine the seafood with the tomato sauce.
Prepare Risotto
In a large pot, heat the vegetable broth until simmering. In another pot, add the Arborio rice and white wine, stirring until the wine is absorbed. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
Combine and Serve
Once the risotto is done, fold in the seafood and tomato sauce mixture. Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper. Serve immediately.