Risotto Aux Fruits De Mer Recipe
Seafood Risotto lobster, shrimp & scallops, fresh peas, & arugula with a hint of lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Grains
Liquids
Dairy
Seasoning
Method
Preparation
- 1
- 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.
