Homemade Seafood Risotto

Name: Homemade Seafood Risotto
Ingredients: 1 1/2 cups (300 g) arborio rice; 1/2 cup (120 ml) dry white wine; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 g) butter or margarine; 1 (150 g) small onion, diced; 1 tablespoon (15 ml) fresh Italian parsley, minced; 4 cups (960 ml) homemade or low-sodium chicken broth; 4 tablespoons (20 g) parmesan cheese, grated; 1 teaspoon (5 ml) kosher salt or to taste; Fresh ground black pepper to taste; Seafood; 12 oz (350 g) cooked or raw medium or small shrimp, peeled and deveined; or 12 oz (350 g) of your favorite seafood (mussels, clams, scallops, crab, lobster, salmon)

italianmeddiet.com

Seafood risotto originated in northern Italy and is now popular throughout Italy. Traditional risotto is made with firm, high starch arborio rice available in most supermarkets.

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Ingredients

1 1/2 cups (300 g) arborio rice
1/2 cup (120 ml) dry white wine
2 tablespoons (30 ml) olive oil
2 tablespoons (30 g) butter or margarine
1 (150 g) small onion, diced
1 tablespoon (15 ml) fresh Italian parsley, minced
4 cups (960 ml) homemade or low-sodium chicken broth
4 tablespoons (20 g) parmesan cheese, grated
1 teaspoon (5 ml) kosher salt or to taste
Fresh ground black pepper to taste
Seafood
12 oz (350 g) cooked or raw medium or small shrimp, peeled and deveined
or 12 oz (350 g) of your favorite seafood (mussels, clams, scallops, crab, lobster, salmon)