Seafood Risotto Recipe
blackened shrimp & scallops over a bed of risotto, peas & green onions.
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Ingredients
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Seafood
Risotto
Method
Seafood Preparation
- 1
Prepare the Seafood
In a bowl, toss the shrimp and scallops with blackening seasoning until evenly coated. Set aside.
- 2
Cook the Seafood
Heat a large skillet over medium-high heat. Add a bit of oil if desired, then add the seasoned shrimp and scallops. Sear for about 2-3 minutes on each side or until cooked through and blackened. Remove from skillet and set aside.
Risotto Preparation
- 3
- 4
Toast the Rice
Add the arborio rice to the saucepan and toast for about 2 minutes, stirring frequently, until the rice is lightly golden.
- 5
Deglaze with Wine
Pour in the dry white wine and stir until it has mostly evaporated, about 2-3 minutes.
- 6
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Incorporate Peas and Cheese
In the last 5 minutes of cooking, stir in the frozen peas and grated parmesan cheese. Season with salt and black pepper to taste.
Assembly
- 8
Plate the Risotto
Once the risotto is cooked, divide it among serving plates. Top each portion with the blackened shrimp and scallops.
- 9
Garnish and Serve
Garnish with chopped green onions and additional parmesan if desired. Serve immediately.
