Seafood Risotto Recipe | Seafood Recipes | PBS Food
Try this seafood risotto recipe with lump crab meat, scallops, shrimp, asparagus, and Parmesan cheese. Serve with crusty bread and a glass of Chardonnay.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Nonstick skillet
- Saucepan
- Colander
- Grater
- Serving bowl
Ingredients
- 1 cup arborio rice (risotto rice)
- 1 tbsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine (like Chardonnay)
- 4 cups fish or seafood stock
- 1/2 6.5oz can lump crab meat
- 1/2 lb bay scallops
- 1/2 lb peeled and deveined shrimp, tails removed
- 1 small bunch asparagus, trimmed and cut on a diagonal into 1.5″ pieces
- 1 lemon
- 1/4 cup fresh Italian parsley, minced
- 1/4 cup grated Parmesan cheese
- 1/4-1/2 tsp sea salt
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