Low Fat Seafood Risotto

Delight your taste buds with this Low Fat Seafood Risotto, a guilt-free twist on a classic Italian favorite! Crafted with creamy Arborio rice and low-sodium broth, this dish achieves rich, indulgent flavors without excessive fats. Succulent shrimp and tender bay scallops take center stage, perfectly complemented by zesty lemon, aromatic herbs, and a splash of white wine for a sophisticated depth. The risotto’s creamy consistency is achieved through careful ladling of warm broth – no heavy cream required! A finishing touch of Parmesan brings a delicate nuttiness to each bite. Ideal for health-conscious seafood lovers, this easy-to-make, one-pot wonder is ready in just 45 minutes and perfect for a cozy dinner or an elegant gathering.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Low-sodium vegetable or fish broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 8 ounces Peeled and deveined shrimp
• 8 ounces Bay scallops
• 1 cup White wine
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Parmesan cheese, grated

Directions

Step 1

In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.

Step 3

Add the Arborio rice to the saucepan, stirring to coat the grains with oil. Cook for about 2 minutes, until the rice is lightly toasted.

Step 4

Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

Step 5

Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue this process until the rice is creamy and tender, about 18 to 20 minutes.

Step 6

While the risotto is cooking, heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the shrimp and scallops, cooking until they are opaque and cooked through, about 3-4 minutes per side. Set them aside.

Step 7

Once the risotto is cooked, gently fold in the seafood, lemon zest, lemon juice, parsley, dill, salt, and pepper. Stir to combine.

Step 8

Remove the saucepan from heat and stir in the Parmesan cheese. Taste and adjust seasonings if necessary.

Step 9

Serve the seafood risotto hot, garnished with additional parsley or dill if desired.

Nutrition Facts

Serving size	(2063.9g)

Amount per serving	% Daily Value*
Calories	1342.6

Total Fat 39.0g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 543.0mg	0%
Sodium 4569.0mg	0%
Total Carbohydrate 92.8g	0%
Dietary Fiber 3.9g	0%
Total Sugars 12.1g
Protein 111.0g	0%

Vitamin D 0IU	0%
Calcium 481.6mg	0%
Iron 5.5mg	0%
Potassium 2270.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 38.1%

Carbs: 31.8%