EASIEST EVER SEAFOOD RISOTTO
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
Provided by Barney Desmazery
Categories Supper
Time 35m
Number Of Ingredients 10
Steps:
- Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
- Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.
Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.16 milligram of sodium
SEAFOOD RISOTTO
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
- Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
MIXED SEAFOOD RISOTTO
Italian risotto can be a tricky dish to master, so we have shown you how to make this easy mixed seafood risotto recipe with simple steps.Arborio risotto rice cooked in butter, oil, with fish stock added slowly. Seafood mix of squid, mussels and prawns added and seasoned with oregano salt and pepper. Parmesan added to make the best creamy risotto.UK & US measurements given
Provided by Luke and Kay - Flawless Food
Categories Dinner Main Course
Time 35m
Number Of Ingredients 9
Steps:
- On a low heat, add oil and butter in a pan, until butter has melted.Stir through garlic.
- Add rice and mix in to oil, butter and garlic for 2 minutes.
- Turn up to medium-high heat.Make sure stock is hot, add one ladle (cup) of stock.Stir once every 30 seconds until the stock has been absorbed into the rice.
- Repeat with another ladleful (cup) of stock.Continue this process, only adding more stock, once the previous stock has been absorbed.Stirring every 30 seconds to prevent sticking.When done correctly, it will take about 20 minutes ( about 3-4 minutes for each addition)
- Turn heat to medium-low.Add the cooked seafood selection and oregano, stir to heat through for 3-4 minutes.If using raw seafood mix cook for about 8 minutes.
- Turn heat off.Add salt & pepper and parmesan cheese, stir through until it melts.
- Serve, garnished with some extra oregano and a sprinkle of Parmesan.
Nutrition Facts : Calories 631 kcal, Carbohydrate 74 g, Protein 33 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 226 mg, Sodium 1948 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
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.
SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
SEAFOOD RISOTTO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps.
- Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. "Slow and steady" can be repeated until they get the hang of it.
- Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery.
- Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done.
- Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service.
More about "mixed seafood risotto recipes"
SEAFOOD MARINARA RISOTTO RECIPE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ItalianCategory Main, Midweek DinnerServings 4Total Time 50 mins
- Heat half the butter and oil together in a large, heavy-based frying pan on medium. Add marinara mix, stirring, for 2-3 minutes, or until cooked through. Transfer to a bowl and set aside.
- Melt remaining butter in same pan. Saute onion and garlic for 2-3 minutes, or until softened. Add rice and cook, stirring, for 1-2 minutes, or until well coated.
- Blend in wine and simmer until almost evaporated. Add a ladleful of hot stock and stir until absorbed. Keep adding stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next. Continue until rice is tender, about 20 minutes (you may not need all the stock).
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
From jamieoliver.com
Servings 6Total Time 1 hr 10 minsCategory Lunch & Dinner RecipesCalories 551 per serving
- Preheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in a large pan of boiling water for 30 seconds.
- Tip into a medium roasting tray. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes.
SEAFOOD RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
MIXED SEAFOOD RISOTTO AND A #FEASTOFTHESEVENFISHES MENU ...
From allroadsleadtothe.kitchen
Estimated Reading Time 4 mins
SEAFOOD RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4-6
COOK SEAFOOD RISOTTO IN 30 MINS | SIMPLY COOK
From simplycook.com
10 BEST ITALIAN SEAFOOD RISOTTO RECIPES | YUMMLY
From yummly.com
AN EASY ELEGANT SEAFOOD RISOTTO RECIPE, PERFECT FOR ...
From cookingnook.com
Cuisine ItalianTotal Time 40 minsServings 4Calories 377 per serving
- Heat 2 teaspoons of oil a 12 inch non-stick skillet on medium high heat. Cook the shallots and garlic in the oil, stirring frequently, until the shallots are just crisp tender.
- Reduce the heat to medium. Stir in the rice. Cook, stirring frequently, until the rice begins to turn color. Stir in the wine. Cook almost until the liquid is absorbed. Pour 1/2 cup of the broth over the rice mixture. Cook, uncovered, stirring occasionally, until the liquid is almost absorbed. Continue cooking for 15-20 minutes, adding broth 1/2 cup at a time and stirring often until the rice is creamy and tender with just a hint of a bite to it.
- When the rice has about 10 minutes of cooking time left, heat 2 teaspoons of oil in a 10 inch skillet over medium heat. Cook the shrimp in the oil for 4-5 minutes, stirring frequently, until the shrimp are pink and firm. Drizzle the shrimp with the lemon juice. Remove the scallops and shrimp from the skillet, using a slotted spoon and gently stir them into the rice mixture along with the lemon peel.
MIXED SEAFOOD RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 4-6
- Sauté the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.
- Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.
CREAMY SEAFOOD RISOTTO - STREETSMART KITCHEN
From streetsmartkitchen.com
5/5 (2)Total Time 45 minsCategory Gluten FreeCalories 636 per serving
- In a medium saucepan, add enough water that can cover the lobster tails. Add 1-2 teaspoons sea salt and bring to a boil. Place the lobster tails into the boiling water. Cover and cook the lobster for 8 minutes (per pound). Transfer the lobster to set aside. Leave the lobster water in the saucepan, add heavy cream and set the saucepan on a back burner over low heat to keep warm.
- In a large saucepan, over medium heat, melt butter and warm olive oil. Add onions and sauté until tender, about 1-2 minutes. Add garlic and stir for 30 seconds.
- Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.
- Once the rice is lightly toasted, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.
KETO SEAFOOD RISOTTO IN UNDER 10 MINUTES - LOWCARBINGASIAN
From lowcarbingasian.com
5/5 (3)Total Time 10 minsCategory Main CourseCalories 518 per serving
- In a Teflon frying pan, add frozen seafood mix and white wine. Cook for 3-5 minutes on high heat until most of the liquid has evaporated. Transfer to holding bowl once done.
- Using the same Teflon frying pan, melt butter over medium heat. Once the butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.
TOMATO SEAFOOD RISOTTO | DINNER RECIPES | GOODTOKNOW
From goodto.com
3/5 (192)Category Dinner,Main CourseServings 4Total Time 35 mins
SEAFOOD RISOTTO - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
Estimated Reading Time 2 mins
TOMATO SEAFOOD RISOTTO | SUBLIME, EASY AND TASTY | CORK ...
From corkforkandtable.com
4.7/5 (3)Estimated Reading Time 2 minsServings 6
MIXED SEAFOOD RISOTTO | RECIPE | MIXED SEAFOOD RECIPE ...
From pinterest.com
MIXED SEAFOOD RISOTTO | RECIPE IN 2021 | COOKING SEAFOOD ...
From pinterest.com
MIXED SEAFOOD RISOTTO | RECIPES WIKI | FANDOM
From recipes.fandom.com
MIXED SEAFOOD RISOTTO | RECIPE | COOKING SEAFOOD, SEAFOOD ...
From pinterest.ca
MIXED SEAFOOD RISOTTO RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love