LEMON SEAFOOD RISOTTO
A delicious spring/summer dish with a great creamy texture and taste!
Provided by claudinhull
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
- Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g
ASIAN MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
- In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
- Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
- Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.
PAN-ASIAN RISOTTO WITH MISO SHRIMP
Asian ingredients combine with a classical risotto method to create a unique and unusual but extremely delicious entree. I just won a cooking contest with this original recipe so I can assure you it's worth the work.
Provided by Cervaise
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h45m
Yield 6
Number Of Ingredients 27
Steps:
- Mix miso, lemon juice, soy sauce, water, and hot sauce in a resealable zip-top bag. Add shrimp, toss to coat, and seal. Refrigerate until ready to use.
- Bring 7 cups of water to a boil in a large pot. Add hanakatsuo, reduce heat to medium-high, and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal, lemongrass, and kombu; steep for 15 minutes. Strain again and return to the pot. Add soy sauce, fish sauce, and salt. Reduce heat and keep broth at a bare simmer.
- Melt butter in large nonstick pot over low heat. Add shallot and garlic; cook and stir until soft, 6 to 8 minutes. Increase heat to medium-low. Add rice and stir, using a wooden spoon, until coated in butter. Cook until rice grains are transparent with a tiny white core, 4 to 5 minutes. Add sake and mirin; cook, stirring well, 3 to 4 minutes more.
- Pour 3 cups of the hot broth into the rice; stir well. Let soak, stirring occasionally, 10 to 15 minutes. Stir in 1 more cup of broth; let simmer until mostly absorbed, 5 to 10 minutes. Add 1 more cup.
- Meanwhile, drain marinade from shrimp. Heat 1 tablespoon grapeseed oil and 1/4 teaspoon sesame oil in a large saucepan over medium heat. Add shrimp; saute, tossing constantly, until pink and just firm, 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
- Heat soy sauce and remaining oils in the same saucepan. Add mushrooms; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add bok choy and toss until wilted. Add mixture to the risotto along with 1/4 cup hot broth; stir well.
- Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.
Nutrition Facts : Calories 587 calories, Carbohydrate 78 g, Cholesterol 135.4 mg, Fat 14.1 g, Fiber 3.1 g, Protein 26.5 g, SaturatedFat 5.7 g, Sodium 1386.6 mg, Sugar 10.1 g
SEAFOOD RISOTTO
Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
- Melt butter in a large saucepan over medium heat.
- Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
- Add rice and saffron to pan; cook 30 seconds, stirring constantly.
- Add lemon juice to pan; cook 15 seconds, stirring constantly.
- Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
- Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
- Stir in tomatoes; cook for 1 minute.
- Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
- Remove from heat; stir in cream.
- Sprinkle with parsley, if desired.
Nutrition Facts : Calories 885.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 136.3, Sodium 643.5, Carbohydrate 156.1, Fiber 5.9, Sugar 4, Protein 35.5
SEAFOOD RISOTTO
An easy Seafood Risotto recipe.
Categories Rice Shellfish Tomato Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
- Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
- Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.
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