Crab and Scallop Risotto

On
Crab and Scallop RisottoA risotto preparation loaded with fresh seafood chunks is not only a delicious serving but also ranks higher on the nutrition index. The combination of crab meat and scallops add more dimensions to the regular risotto recipe. I've kept the consistency a bit on the thinner side to include the juices released by crab meat and scallops. To get the best results, avoid adding too much cheese in this risotto preparation else it may overwhelm the delicate flavor of seafood chunks. Feel free add your preferred seafood variety if you may plan to do so. To make it a bit colorful, some green veggies can also be added. Let's get started and make this scrumptious, healthy, and fulfilling seafood risotto recipe in a few simple steps.

Crab and Scallop Risotto
Crab and Scallop Risotto
Author:

Crab and Scallop Risotto

Savor this lip-smacking, nutritious, and fulfilling risotto recipe enriched with a generous quantity of tender crab meat and scallops making it a complete meal.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 6
Nutrition: (per serving)
Calories: 378 calories
Fat: 11 grams
Carbohydrates: 52 grams
Sodium: 973 milligrams
Protein: 20 grams
Sugar: 6 grams

Ingredients:
  • 2 cups Arborio rice
  • 250 gm crab meat (picked through without shell fragments)
  • 250 gm bay scallops
  • 6 cups chicken stock (lukewarm)
  • 3 tsp unsalted butter
  • 1/4 cup Parmesan cheese (finely grated)
  • 3 garlic cloves (finely chopped)
  • 1/3 cup white wine
  • 1 tsp parsley (finely chopped)
  • 1/2 tsp tarragon (finely chopped)
  • 1 small white onion (finely chopped)
  • 2 tsp olive oil
  • freshly ground pepper to taste
  • kosher salt to taste

Instructions:

  1. Add 1 tsp of unsalted butter and 1 tsp of olive oil to a flat nonstick pan.
  2. Heat it on a medium flame for half a minute and add both crab meat and scallops to the pan.
  3. Toss for half a minute and season with kosher salt.
  4. Toss and stir fry for another 2 minutes.
  5. Bring down from the flame and transfer the lightly stir-fried seafood chunks to a plate or a bowl. Keep aside.
  6. And the remaining unsalted butter and olive oil to the same nonstick pan and put it on a medium flame.
  7. Add finely chopped garlic to the pan and stir fry for half a minute.
  8. Now, add finely chopped white onion with parsley and tarragon to the pan and stir fry for about 2 minutes.
  9. Add rice to the pan and cook for about 2 to 3 minutes stirring gently with a spatula.
  10. Add white wine to the pan and cook while stirring at regular intervals until it is reduced completely.
  11. From here on, keep adding add a ladle of warm stock and cook until it is absorbed by the rice.
  12. Repeat this process till the last ladle of the stock.
  13. After adding the last ladle of stock, make sure you reduce the liquid just to half.
  14. Remove from the flame and quickly add cheese with crab meat and scallops.
  15. Season with kosher salt and ground pepper.
  16. Combine everything well and serve immediately.