Creamy Seafood Risotto: A Feast for the Senses

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + fish sauce

Vegetable stock reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut an onion for the risotto.

Add olive oil to the pot to fry the onions and garlic for a few minutes.

Add chopped onion and garlic to the pot and sauté for about a minute.

Add arborio rice to the pot and cook for a minute.

Add 2 cups of chicken stock to the risotto.

Cook the risotto for 20-25 minutes, stirring continuously.

Cut up asparagus and mushrooms.

Fry asparagus and mushrooms in olive oil, adding salt and pepper.

Add white wine broth to the vegetables while frying.

Chop garlic for sautéing shrimp and scallops.

In a separate pan, sauté shrimp and scallops with olive oil, garlic, and butter.

Add shrimp and scallops to the risotto when it's nearly done, reserving some juice.

Add a little butter and the reserved liquid to the risotto.

Finish with chopped parsley and pecorino romano cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens