New! Seafood Risotto Recipe
Cod, scallops and shrimp served with baby spinach, mushrooms and onions Parmesan cheese risotto. Finished with a balsamic glaze.
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Ingredients
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Seafood
Risotto
Garnish
Method
Preparation of Seafood
- 1
Prepare the Seafood
Season cod fillets, scallops, and shrimp with salt and black pepper. Set aside for marinating while you prepare the risotto.
Cooking Risotto
- 2
- 3
- 4
Add the Rice
Stir in the Arborio rice, allowing it to toast for 1-2 minutes, stirring frequently to coat the rice with oil.
- 5
Add Broth Gradually
Begin adding the chicken or vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish with Spinach and Parmesan
Once the rice is cooked, stir in the baby spinach and grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste. Remove from heat.
Cooking Seafood
- 7
Cook the Seafood
While the risotto is cooking, heat a separate non-stick skillet over medium-high heat. Add the marinated cod, scallops, and shrimp. Cook for about 3-4 minutes on each side, or until the seafood is fully cooked and opaque.
Serving
- 8
Plate the Dish
Spoon the risotto onto plates, top with the cooked seafood, and drizzle with balsamic glaze to finish. Serve immediately.