No-Stir Seafood Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice turns slightly translucent.
• STEP 3.Pour in white wine and cook until it evaporates. Gradually add the seafood broth, stirring occasionally.
• STEP 4.Once the rice is almost cooked, add the mixed seafood and continue cooking until the seafood is cooked through.
• STEP 5.Remove from heat and stir in butter and grated Parmesan cheese. Let it rest for a few minutes before serving.
• STEP 6.Garnish with fresh parsley and serve hot. Enjoy!

Cooking Tips

• Use a good quality seafood broth or make your own for the best flavor.
• Make sure to use Arborio rice, as it has the perfect texture for risotto.
• Feel free to add your favorite seafood, such as shrimp, scallops, or mussels.
• Stir in the butter and Parmesan cheese at the end to give the risotto a creamy finish.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the seafood risotto as a main course with a side of crusty bread or as a side dish with grilled fish or roasted vegetables.