Low Sodium Seafood Risotto

Indulge in the creamy decadence of *Low Sodium Seafood Risotto*, a healthier twist on the classic Italian favorite that doesn’t skimp on flavor. This elegant dish combines tender Arborio rice simmered to perfection in low-sodium seafood stock with succulent shrimp, perfectly seared scallops, and the bright zest of fresh lemon. Enhanced with a touch of garlic, dry white wine, and a sprinkle of Parmesan cheese, every bite delivers a harmonious blend of rich umami and refreshing citrus. Ideal for those watching their sodium intake, this recipe balances health-conscious ingredients with sophisticated taste. Ready in just under an hour, it’s a stunning seafood entrée perfect for weeknight dinners or special occasions. Serve it hot, garnished with fresh parsley and a dash of black pepper, for a restaurant-worthy meal at home!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Low-sodium seafood stock
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium White onion, finely chopped
• 3 Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.5 pound Shrimp, peeled and deveined
• 0.5 pound Scallops, small
• 2 tablespoons Lemon juice
• 1 teaspoon Lemon zest
• 0.25 cup Fresh parsley, chopped
• 0.25 teaspoon Black pepper, freshly ground
• 0.5 cup Parmesan cheese, finely grated

Directions

Step 1

Warm the low-sodium seafood stock in a saucepan over low heat, keeping it hot but not boiling throughout the cooking process.

Step 2

In a large, heavy-bottomed saucepan or skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium heat.

Step 3

Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the Arborio rice to the pan, stirring well to coat each grain with the oil and butter. Toast the rice for about 2-3 minutes, until the edges of the grains are translucent.

Step 5

Pour in the dry white wine and cook until the liquid is mostly absorbed by the rice, stirring constantly.

Step 6

Start adding the warm seafood stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is tender and creamy, about 18-20 minutes.

Step 7

In a separate skillet, melt the remaining tablespoon of butter over medium-high heat. Add the shrimp and scallops, cooking until the shrimp turns pink and opaque and the scallops are slightly golden, about 2-3 minutes per side.

Step 8

Stir the cooked seafood into the risotto along with the lemon juice, lemon zest, and black pepper. Mix until well combined.

Step 9

Remove the risotto from the heat and stir in the Parmesan cheese and chopped parsley. Adjust seasoning as needed.

Step 10

Serve the risotto hot, garnished with additional parsley and a light sprinkle of black pepper if desired.

Nutrition Facts

Serving size	(2218.5g)

Amount per serving	% Daily Value*
Calories	2015.5

Total Fat 92.7g	0%
Saturated Fat 41.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 666.9mg	0%
Sodium 3706.2mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 6.0g	0%
Total Sugars 7.8g
Protein 156.5g	0%

Vitamin D 0IU	0%
Calcium 1690.3mg	0%
Iron 7.2mg	0%
Potassium 2606.5mg	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: 43.5%

Protein: 32.6%

Carbs: 23.9%