Seafood Risotto with Leek Broth and Asparagus Stems

Name: Seafood Risotto with Leek Broth and Asparagus Stems
Prep time: 1 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 2 cups arborio rice; 2 cups arborio rice; 1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces; 1 bay leaf; 1 tablespoon finely chopped fresh chervil; 8 cups hot water, or clam broth; 2 cloves garlic, finely chopped; 1/4 cup heavy cream; 6 cups home made clam broth, not bottled; 1 large leek, washed and finely sliced up to light green part; Leek broth; 2 lobster tails, roasted and split in half; 12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic; 2 tablespoons olive oil; 3 tablespoons olive oil; 1 small Spanish onion, finely chopped; 1 tablespoon finely chopped parsley; 4 sprigs parsley; 4 black peppercorns; Salt and freshly ground pepper; 4 scallops, sauteed; 1 shallot, finely sliced; 8 shrimp, Sauteed; 1 tablespoon finely chopped fresh tarragon; 1 cup white wine

Ready: 45 min

Servings: 4 servings

Calories: 1144.14

Ingredients

1 2 cups arborio rice
2 2 cups arborio rice
3 1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces
4 1 bay leaf
5 4 black peppercorns
6 6 cups home made clam broth, not bottled
7 8 cups hot water, or clam broth
8 1 tablespoon finely chopped fresh chervil
9 1 tablespoon finely chopped fresh tarragon
10 2 cloves garlic, finely chopped
11 1/4 cup heavy cream
12 1 large leek, washed and finely sliced up to light green part
13 Leek broth
14 2 lobster tails, roasted and split in half
15 12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic
16 2 tablespoons olive oil
17 3 tablespoons olive oil
18 1 small Spanish onion, finely chopped
19 1 tablespoon finely chopped parsley
20 4 sprigs parsley
21 Salt and freshly ground pepper
22 4 scallops, sauteed
23 1 shallot, finely sliced
24 8 shrimp, Sauteed
25 1 cup white wine

Directions

1
Heat olive oil in a medium saucepan over medium heat.
2
Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat.
3
Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced.
4
Add wine and cook until reduced.
5
Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
6
Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
7
Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.

Nutrition per serving

1144.14 Calories

184.78g Carbs

31.48g Protein

25.3g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts

Seafood Risotto with Leek Broth and Asparagus Stems

Directions

Nutrition per serving

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Allergens