Creamy Seafood Risotto

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Creamy seafood risotto is a tasty dish you can make at home. It’s packed with yummy seafood like mussels, shrimp, and scallops. The rice soaks up all the flavors, making each bite rich and delicious. You can whip up this fancy meal in under an hour, with just 15 minutes of prep time.

This recipe is great for a special dinner or when you want to impress your friends. The creamy texture and seafood mix create a wow factor. Don’t worry if you’re new to cooking risotto – it’s easier than you might think!

Exact Ingredients List

Here’s what you’ll need to make this yummy seafood risotto:

• 2 garlic cloves, minced
• 1 large shallot, finely chopped
• 5 sprigs fresh parsley (optional)
• 1 small lemon, cut into wedges (optional)
• 2 medium Roma tomatoes, diced
• 1 oz Parmesan cheese, grated (1/2 cup fresh or 1/3 cup pre-grated)
• 8 oz mussels, cleaned
• 4 tbsp unsalted butter, divided
• 1 (8 oz) bottle clam juice
• 4 cups water
• 8 oz sea scallops
• 8 oz medium shrimp, peeled and deveined
• 1 1/2 cups risotto rice (carnaroli, arborio, or vialone nano)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine

Make sure you have all these ingredients ready before you start cooking. The prep work is key for a smooth risotto-making process. Having everything measured and prepped will make your cooking experience much easier and more fun!

Instructions

Start by prepping your ingredients. Mince the garlic, chop the shallot, and dice the tomatoes. Grate the Parmesan if needed. Clean and check the mussels, discarding any that are cracked or don’t close when tapped.

Melt some butter in a saucepan and sauté the garlic. Add the mussels and clam juice, then cook covered for 3-5 minutes until most open. Remove the mussels and set aside.

Make the broth by adding water to the clam juice. Keep it warm on low heat. Season the scallops and shrimp with salt and pepper.

In a large pan, melt more butter and cook the shallot until soft. Add the rice and toast it for 1-2 minutes. Pour in the wine and let it reduce.

Now comes the fun part! Add the warm broth 1/2 cup at a time, stirring often. Wait for each addition to be absorbed before adding more. Keep this up for about 15 minutes.

Add the scallops and shrimp with another 1/2 cup of broth. Cook for 3-4 minutes until the seafood is done and the rice is al dente.

Take the pan off the heat. Gently stir in the Parmesan, tomatoes, cooked mussels, and a final pat of butter. Season to taste.

Serve your creamy seafood risotto right away, garnished with whole mussels and parsley. Don’t forget the lemon wedges on the side!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some swaps you can try:

• Rice: Use any short-grain rice if you can’t get carnaroli, arborio, or vialone nano.
• Seafood: Mix it up with clams, calamari, or any fish you like.
• Clam juice: Fish stock or veggie broth work too.
• White wine: Try lemon juice or more broth for a non-alcoholic version.
• Parmesan: Pecorino Romano is a good stand-in.

For veggies:

• Shallot → onion
• Roma tomatoes → cherry tomatoes
• Fresh parsley → dried parsley or chives

Don’t have a lemon? Use a splash of vinegar for that tangy kick.

Remember, cooking is all about having fun and using what you’ve got. These swaps will still give you a yummy seafood risotto!

How To Make It Diabetes-Friendly

To make this seafood risotto diabetes-friendly, you can try a few simple swaps. Use brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index. This helps control blood sugar better.

Cut the amount of rice in half and add more veggies. Try cauliflower rice or zucchini noodles to bulk up the dish without extra carbs. You can also add more tomatoes and other low-carb veggies.

Use less butter and cheese. Try olive oil instead of some of the butter. Pick a strong-flavored cheese so you can use less but still get lots of flavor.

Watch your portion size. Stick to about 1 cup of the finished risotto per serving. Pair it with a big salad or more veggies on the side.

Skip the wine if you want. The alcohol cooks off, but it adds carbs. Use extra broth instead if you prefer.

These changes make the dish better for blood sugar while keeping the yummy seafood flavors you love.

Tips, Tricks & Storing

For the best seafood risotto, use fresh ingredients. Pick mussels that are tightly closed and discard any with cracked shells. If a shell is open, tap it lightly – if it doesn’t close, toss it out.

When cooking the rice, add broth slowly and stir often. This helps create that creamy texture risotto is known for. Don’t rush this step!

You can prep some ingredients ahead of time. Chop the garlic, shallots, and tomatoes earlier in the day. Store them covered in the fridge until you’re ready to cook.

Got leftovers? Store them in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth and warm gently on the stove. Stir often to bring back the creamy texture.

For a twist, try different seafood like calamari or crab. Just adjust cooking times as needed. You can also swap the white wine for a dry vermouth for extra flavor.

Remember to serve your risotto right away. It’s best enjoyed hot and creamy!