For people that know me, I’m pretty lazy when it comes to cooking. Normally I just either make a salad or stirfry a bunch of stuff I have left in the fridge. But there will be those times when I’m feeling more inspired (thank you, Pinterest) so I’ll actually try to make something new and different.
With so much free time on my hand this past long weekend, I decided to take a stab at my own version of Lemon Basil Seafood Risotto. It’s not as intimidating as it sounds – it’s quite straightforward. I did learn that it takes a lot of patience to cook the rice part.
Let’s get started!
Ingredients (2-3 servings)
- 1 tablespoon of coconut oil (feel free to use other types of oil / butter)
- 2 pounds of shrimp
- 1 pound of scallop
- Handful of mushrooms
- 1/2 of onion, finely diced
- 3 cloves of garlic, minced
- 1 cup of Arborio rice (should be able to find at your local grocery store)
- 1/2 cup of dry white wine
- 3 cups of vegetable broth
- 1/2 of whole lemon
- Pinch of salt
- 1/2 teaspoon black pepper
- Handful of basil leaves
- Parmesan cheese, grated for sprinkling
1) Heat the pan over medium-high heat with your oil / butter. Attempting to be a bit healthier, I used my non-stick coconut oil spray.
2) Throw in the shrimps and scallops. Cook about 3 minutes until they turn opaque. Try not to overcook it, since you’ll be throwing it back in the pan later. Remove and set it aside.
3) Continue with your pan (do not wash it) and add the onion and garlic. Stir and cook it for 3 minutes at medium-high. Then, reduce it to medium-low.
4) Add the dry Arborio rice to the pan and stir it around for a couple of minutes. Careful not to burn it!
5) Pour in the white wine. Stir gently, while letting the rice absorb the liquid.
6) After the wine is absorbed, begin adding the broth 1/4 to 1/2 cup each time, allowing the rice to absorb the liquid each time.
7) Stir stir stir, while checking your FB and Instagram feeds. Feel free to put the lid on to speed up the process. Make sure to check over the rice and not let it dry out and burn. This was the longest step for me – you’re pretty much adding broth, letting it absorb, then adding more broth.
8) Along the way, throw in the chopped mushrooms. Add salt, pepper and squeeze in some lemon juice.
9) Once you finished adding 3 cups of the broth, you’ll start to see the risotto becoming more creamy (woot this is a good sign!) Taste the rice. It should be slightly chewy. If the rice seems too hard and undercooked, add more broth and keep stirring (your arms are going to be so toned after this).
10) Chop up the cooked shrimp and scallops. Stir in the fresh basil leaves and fold everything together!
11) Sprinkle on some grated Parmesanan and voila – YOU ARE DONE!
Guys, feel free to get more creative and add other seafood. Maybe add some veggies in to get your daily green intake. If I can make this, you can too! 🙂 Good luck and have fun!