Lemon and Seafood Risotto Lemon and Seafood Risotto

Lemon and Seafood Risotto 150 Image by: Lemon and Seafood Risotto 150 Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010



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.

Nutritional facts Per each of 6 servings: about

  • Sodium 718 mg
  • Protein 15 g
  • Calories 293.0
  • Total fat 7 g
  • Potassium 270 mg
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g


  • Iron 10.0
  • Folate 5.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 10.0
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Lemon and Seafood Risotto