Grilled Seafood Risotto Recipe
Grilled Seasonal Fresh Catch, Two Seared Scallops*, Spring Vegetable Risotto, Sun-Dried Tomato Gremolata
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Ingredients
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Ingredients for Grilled Seafood Risotto
Method
Cooking Directions
- 1
Prepare the Risotto
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped shallots, sauté until soft.
- 2
Cook the Rice
Add Arborio rice to the pan, stirring for 2-3 minutes until the rice is lightly toasted. Pour in white wine and cook until absorbed.
- 3
Add Broth Gradually
Begin adding vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente.
- 4
Incorporate Vegetables
When the rice is nearly done, stir in asparagus and peas. Cook for an additional 5 minutes.
- 5
Finish the Risotto
Remove from heat and stir in Parmesan cheese. Season with salt and black pepper to taste. Cover and keep warm.
- 6
- 7
Prepare the Gremolata
In a small bowl, combine chopped sun-dried tomatoes, parsley, and lemon zest to create the gremolata.
- 8
Serve
To serve, place a generous scoop of risotto on a plate, top with grilled fish and scallops, and sprinkle with sun-dried tomato gremolata.
