Lemon and Seafood Risotto

By The Canadian Living Test Kitchen

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Lemon and Seafood Risotto
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	293293 cal
pro	15 g15g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	39 g39g carb
fibre	1 g1g fibre
chol	61 mg61mg chol
sodium	718 mg718mg sodium
potassium	270 mg270mg potassium
% RDI:	-
calcium	44 calcium
iron	1010 iron
vit A	44 vit A
vit C	1010 vit C
folate	55 folate

Preparation time: 10 minutes
Cook time : 30 minutes
Total time : PT40M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1/2 cup finely chopped onion 1/2 1/2cup cupfinely chopped onion
1/4 cup finely chopped celery 1/4 1/4cup cupfinely chopped celery
1-1/3 cups short grain rice , (such as arborio, Vialone Nano or carnaroli)1-1/3 1-1/3cups cupsshort grain rice, (such as arborio, Vialone Nano or carnaroli)
1/2 cup white wine 1/2 1/2cup cupwhite wine
8 oz raw medium shrimp , peeled and deveined8 8oz ozraw medium shrimp, peeled and deveined
8 oz raw small bay scallops , muscle removed8 8oz ozraw small bay scallops, muscle removed
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1 tbsp butter , softened1 1tbsp tbspbutter, softened
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

In saucepan, bring 4-1/2 cups (1.125 L) water to boil; reduce heat to low and keep warm.

In large deep skillet, heat oil over medium-high heat; sauté onion and celery until softened and translucent, about 5 minutes. Add rice, stirring to coat and toast grains, 2 minutes. Stir in wine until absorbed.

Add 1/2 cup (125 mL) of the water, stirring to prevent rice from sticking and scraping up bottom and side, until liquid is absorbed, 3 minutes.

Add two-thirds of the remaining water, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 15 minutes total.

Stir in shrimp, scallops, lemon rind and 1/2 cup (125 mL) of the remaining water; cook, stirring, until shrimp are pink, about 2 minutes. Continue adding remaining water, tasting before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.

Remove from heat. Stir in lemon juice, butter, salt and pepper. Let stand for 2 minutes before serving.

Source : Canadian Living Magazine: April 2010