Seafood Risotto

Number of Servings: 
4
Ingredients: 
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup long grain rice (arborio)
2 cups chicken broth, divided
1/2 cup diced zucchini
1/2 lb. raw medium shrimp, peeled, deveined and halved lengthwise*
1/2 lbs. scallops (quartered if large)
1/2 cup frozen peas, thawed
1/4 cup minced parsley
3 tablespoons grated Parmesan cheese, plus additional for serving
*One pound shrimp or scallops can be substituted for the combination.
Instructions: 

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, about 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in Parmesan cheese.

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Ask a dietition

  • I am finally convinced that the cholesterol found in shrimp isn’t going to raise my blood cholesterol and may actually decrease my risk of heart disease.  Are there any other nutrients found in shrimp that can make me healthier?
    Happy Holidays!
    Ralph C.

    FIND OUT THE ANSWER

We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.