Description
Indulge in the flavors of summer with this delightful Australian Summer Seafood Risotto. Featuring creamy Arborio rice, succulent shrimp, and tender calamari, this dish captures the essence of a beachside café. Infused with garlic, white wine, and fresh herbs, each bite transports you to sun-kissed shores. Perfect for any occasion, this risotto is not only a feast for the palate but also a stunning centerpiece for your table.
Ingredients
Scale
- 1 cup Arborio rice
- 200g shrimp (peeled and deveined)
- 200g calamari (sliced)
- 4 cups fish stock (warm)
- ½ cup dry white wine
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- Zest of 1 lemon
- Fresh parsley (chopped, for garnish)
- Salt and pepper to taste
Instructions
- In a pot over low heat, warm the fish stock until hot but not boiling.
- In a large saucepan over medium heat, melt olive oil and butter until bubbling.
- Add the onion and garlic; sauté until fragrant and translucent (3-4 minutes).
- Stir in Arborio rice; toast for about 1-2 minutes until slightly translucent.
- Pour in white wine; stir until absorbed completely.
- Gradually add warm fish stock one ladle at a time, stirring constantly until absorbed (about 20 minutes).
- Fold in shrimp and calamari; cook until opaque (3-5 minutes).
- Remove from heat; stir in lemon zest and parsley. Season with salt and pepper.
- Serve immediately with an extra drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 490
- Sugar: 2g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg