Seafood Risotto

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Last week my Fireman hit a milestone- he has reached 30 years on this earth.  Of course, I made much to do about this special day, including throwing (with the help of FireMom) a surprise party honoring him- The Supper Club crew, fire station buddies, family, and church friends all made it out to celebrate.  It was a great night of company, for sure. 

Since an evening was spent with friends and family, I wanted to celebrate the next night with just he and I over one of his favorite meals- risotto.

The boy loves scallops like no one I’ve ever met, so I opted for seafood as the protein, shrimp and scallops.. yum. 

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Although this meal was for him, I was secretly hoo-ray-ing at the thought of making this for my sweet man.  I was going to get this amazing meal, too!

I think I love scallops (and shrimp) as much as he does.

Blanched asparagus spears make for something fresh to the seafood and rice skillet. 

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Risotto takes a lot of stirring to get through, but it is so worth it in the end to take your first bite of the creamy dish you worked so hard to prepare.

My Fireman was pleased. 

In between bites, he got a couple mumbles out, ‘You can make this again.‘ 

Just before serving I decided my plate needed something more.   I chopped up sweet cherry tomatoes and sprinkled it over top.  You can totally skip this step..

 But, look how pretty it is with the color red? 

Quite a perfect evening with a perfect meal in honor of my perfectly sweet Fireman.  Happy 30th, Lovie.

Seafood Risotto

Yield: 4 servings

Serving Size: 1 1/2 cups each

Seafood Risotto


  • 2 teaspoons olive oil
  • 2 cups sweet Vidalia onion, chopped
  • 3 cloves garlic, minced
  • 1 cup arborio rice (risotto rice)
  • 3/4 cup dry white time (like Chardonnay)
  • 4 cups fish or seafood stock (such as Kitchen Basics)
  • 10 ounces bay scallops
  • 10 ounces peeled and deveined shrimp, tails removed
  • 1/2 pound (8-ounces) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 juice and zest of one lemon
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup (2-ounce) grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat the olive oil in a large skillet over medium high heat. Add the shallot and saute for 3-4 minutes, until softened and golden. Add garlic stirring constantly until fragrant, about 2 minutes more. Add the rice and toss to coat.

Add the white wine, stirring to combine. Simmer until the wine has been reduced and absorbed by the rice- about 3 minutes.

Add in the stock, 1/2 cup each time, stirring after each addition until absorbed (about 5 minutes). Repeat this step until all 4 cups have been added (about 25 minutes total).

Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

In a medium skillet coated with cooking spray add scallops and shrimp and cook until shrimp are pink and scallops are opaque in color. Remove from skillet and roughly chopped the shimp into bite-sized peices. (If you are using medium sized shrimp, you can skip thie step.)

Add the shrimp and scallops to the risotto, along with parsley, Parmesan, lemon juice and zest. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper as needed. Fold in the reserved asparagus.

Serve each bowl with addition lemon as desired.

Adapted from Seafood Risotto- Eat, Live, Run

Nutritional Information:

Calories 402; Fat 7 g; Carbohydrate 39 g; Fiber 3 g; Protein 33 g



  1. Looks fantastic!

  2. Whoa! This blog looks exactly like my old one! It’s on a completely different subject but it has pretty much the same layout and design. Outstanding choice of colors!
    My blog is on Neck Pain Relief.

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