Mixed Seafood Risotto

From Recidemia
Jump to: navigation, search


Makes 6 servings



  1. Cook onions and garlic with pepper in oil in large skillet over medium-high heat.
  2. Add rice; stir 2 to 3 minutes.
  3. Add wine; stir until absorbed.
  4. Stir in 1 cup stock.
  5. Cook, uncovered, stirring frequently, until broth is absorbed.
  6. Continue stirring and adding remaining 1 cup stock and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
  7. It will take approximately 25 to 30 minutes.
  8. Add seafood, tomatoes and Italian seasoning; cook for 5 minutes, stirring constantly.
  9. Do not overcook seafood.
  10. Sprinkle with parsley.