Risotto Aux Fruits De Mer Recipe
Recipe information
Make Risotto Aux Fruits De Mer in just 45m. Seafood Risotto lobster, shrimp & scallops, fresh peas, & arugula with a hint of lemon
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Ingredients
Seafood
Vegetables
Grains
Liquids
Dairy
Seasoning
Preparation
1. Sauté the Base
In a large saucepan, heat olive oil over medium heat. Add minced shallots and garlic, and sauté until translucent, about 2-3 minutes.
2. Toast the Rice
Add Arborio rice to the saucepan and stir for about 2 minutes until the rice is lightly toasted.
3. Deglaze with Wine
Pour in the white wine and cook, stirring, until the wine has mostly evaporated.
4. Add Broth Gradually
Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle.
5. Add Seafood
When the rice is al dente (about 15-20 minutes), stir in the lobster, shrimp, and scallops. Cook until the seafood is cooked through, about 5-7 minutes.
6. Finish with Peas and Arugula
Stir in the fresh peas, arugula, butter, lemon juice, and Parmesan cheese. Mix until the cheese melts and everything is well combined.
7. Season and Serve
Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately.
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