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Seafood and Wild Mushroom Risotto

URL: https://thehealthyfoodie.com/seafood-and-wild-mushroom-risotto/

Ingredients

The base

  • 2 tbsp ghee
  • 1 small onion, finely chopped
  • ½ tsp Himalayan salt
  • ½ tsp ground white pepper
  • 1 cup arborio rice

The seafood

  • 170 g peeled and deveined raw shrimp
  • 170 g bay scallops
  • 1 can baby clams (142g/5oz)
  • 25 g dried mushrooms

The herbs

  • 1 tbsp freshly chopped thyme
  • 12-14 leaves fresh basil, finely chopped

The cooking liquid

  • 1½ cups water
  • 1 cup bone broth
  • 1 tbsp Dijon mustard
  • 1 tbsp white balsamic vinegar

Instructions

  1. Thaw the shrimp and scallops and save the juices.
  2. Strain the seafood juices into a saucepan and add the canning liquid from the clams.
  3. Rehydrate the dried mushrooms and add the soaking liquid to the saucepan with the seafood drippings.
  4. Add the bone broth, water, Dijon mustard, and white balsamic vinegar to the saucepan and bring to a simmer.
  5. Melt ghee in a skillet over medium heat, then add onion, salt, and white pepper, cooking until softened.
  6. Stir in arborio rice and cook until the grains are translucent.
  7. Add 1 cup of the simmering stock and cook, stirring frequently, until absorbed.
  8. Continue adding ½ cup of stock at a time, stirring until absorbed, until the rice is creamy and cooked to your liking.
  9. Fold in the seafood, rehydrated mushrooms, and a final ⅓ cup of hot broth, cooking gently until seafood is cooked through.
  10. Stir in fresh herbs, adjust seasoning, and serve immediately.

Nutrition Facts (estimated)

Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
600mg
Cholesterol
100mg

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