LEMONY SEAFOOD RISOTTO WITH TARRAGON
Make and share this Lemony Seafood Risotto With Tarragon recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spray non-stick cooking spray in a large deep skillet (or dutch oven). Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
- Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
- Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.
- Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
- Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
- Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.
Nutrition Facts : Calories 378.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 170.5, Sodium 1441.2, Carbohydrate 48, Fiber 1.5, Sugar 0.4, Protein 33.5
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