1 tablespoon of olive oil
1 medium onion, chopped
1 cup of rice
2 tablespoons of grated Parmesan cheese
1 and 3/4 cups of chicken broth
300g of cleaned shrimp
120g of scallops without shells
500g of mussels cooked in their shells or 200g of cooked mussels without shells
1/4 cup of chopped parsley
Salt and black pepper to taste
1 tablespoon of olive oil
1 medium onion, chopped
1 cup of rice
2 tablespoons of grated Parmesan cheese
1 and 3/4 cups of chicken broth
300g of cleaned shrimp
120g of scallops without shells
500g of mussels cooked in their shells or 200g of cooked mussels without shells
1/4 cup of chopped parsley
Salt and black pepper to taste
Mix the olive oil with the onion in a refrigerator-proof container
Cook in a high pot for 1 minute
Add the rice, cheese, and broth
Cover and cook on high heat for 6 to 8 minutes or until the broth simmers
Add the shrimp and scallops, cover again, and cook on medium heat for 5 minutes
Mix well and check the seasoning
Place the mussels over the rice, cover, and cook on high heat for 5 to 9 minutes, or until the mussels open their shells
Let it rest, covered, for 5 minutes
To serve, divide the risotto into four deep plates and sprinkle with parsley
Serve immediately
Serves 4
Calories per serving: 385
Note: If using cooked mussels without shells, cook only for 1 minute on high heat
This risotto can be made either with shrimp or scallops.
