Green Vegetable And Seafood Risotto Recipe
with bay scallops and rock shrimp
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Ingredients
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Vegetables
Seafood
Grains
Dairy
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on the stove as you prepare the risotto.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Cooking the Risotto
- 3
Add the Arborio Rice
Stir in the arborio rice, coating it with the oil and aromatics. Cook for about 2 minutes, allowing the rice to toast slightly.
- 4
Add the Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15 minutes.
- 5
Incorporate Vegetables
After 15 minutes, add the chopped asparagus, zucchini, and spinach. Continue stirring and adding broth as necessary until the rice is al dente and creamy, about 5-7 more minutes.
Adding Seafood and Finishing Touches
- 6
Cook the Seafood
In the last few minutes of cooking, gently fold in the bay scallops and rock shrimp. Cook until the seafood is opaque and cooked through, about 3-4 minutes.
- 7
Season and Serve
Remove from heat and stir in the grated Parmesan cheese, lemon juice, chopped parsley, salt, and black pepper. Adjust seasoning to taste. Serve warm and enjoy your Green Vegetable and Seafood Risotto!
