Seafood Risotto with White Wine and Lemon

Name: Seafood Risotto with White Wine and Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g risotto rice; 2 tbsp butter; 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 dl white wine; 1 liter chicken stock; 200 g shrimp, peeled; 150 g mussels, pre-steamed; 1 lemon, juice and zest; 50 g Parmesan cheese, grated; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

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Risotto is always a surefire way to impress your guests. This seafood risotto with white wine and lemon is one of my favorites. It has a lovely creamy texture and a fresh touch from the lemon that elevates the dish to new heights.

What’s great about risotto is that it’s easier to make than you might think. All you need is a little time and patience, and you’ll achieve a fantastic result. This dish is perfect for a cozy dinner with friends or family.

If you like Italian recipes, you might also want to try creamy pasta with seafood and white wine for a slightly different twist!

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Seafood Risotto with White Wine and Lemon

Skriv ut

Porsjoner: 4

Forberedelse: 10

Tilberedningstid: 30
30

Vurdering: 5.0/5

( 1 stemmer )

Ingredienser

250 g risotto rice
2 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 dl white wine
1 liter chicken stock
200 g shrimp, peeled
150 g mussels, pre-steamed
1 lemon, juice and zest
50 g Parmesan cheese, grated
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Fremgangsmåte

Heat the butter and olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft.

Stir in the risotto rice, and cook for 2-3 minutes until it becomes slightly translucent at the edges. Pour in the white wine, and let it cook down.

Start adding warm chicken stock, one ladle at a time, stirring continuously. Allow the stock to absorb before adding more. Continue until the rice is al dente, about 18-20 minutes.

Stir in the shrimp, mussels, lemon juice, and zest. Cook for another 3-4 minutes until the seafood is heated through.

Remove the pan from the heat, and stir in the Parmesan cheese. Season with salt and pepper. Let the risotto rest for a couple of minutes.

Sprinkle with fresh parsley before serving. Enjoy!