Seafood Risotto with Leek Broth and Asparagus Stems Recipe

Name: Seafood Risotto with Leek Broth and Asparagus Stems
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 shallot, finely sliced; 1 large leek, washed and finely sliced up to light green part; 1 cup white wine; 6 cups home made clam broth, not bottled; 1 bay leaf; 4 sprigs parsley; 4 black peppercorns; 1/4 cup heavy cream; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped fresh tarragon; 1 tablespoon finely chopped fresh chervil; 3 tablespoons olive oil; 1 small Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 2 cups arborio rice; 1 cup white wine; 8 cups hot water, or clam broth; Salt and freshly ground pepper; 2 lobster tails, roasted and split in half; 8 shrimp, Sauteed; 4 scallops, sauteed; 12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic; 1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces; Leek broth; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped fresh tarragon; 1 tablespoon finely chopped fresh chervil

Servings: persons

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

1
Heat olive oil in a medium saucepan over medium heat.
2
Add shallot and leek and cook until soft.
3
Increase heat to high, add wine and cook until reduced.
4
Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes.
5
Hit with an immersion blender and strain into a clean pan.
6
Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
7
For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft.
8
Stir in arborio rice to coat.
9
Add wine and cook until reduced.
10
Add broth 2 cups at a time and cook until al dente.
11
Season with salt and pepper to taste.
12
Pack into small ramekins and unmold onto a shallow bowl.
13
Divide seafood and asparagus among the bowls around the risotto.
14
Ladle broth over and garnish with fine herbs.

973

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 shallot, finely sliced, 1 large leek, washed and finely sliced up to light green part, 1 cup white wine, and more.

Yes, Seafood Risotto with Leek Broth and Asparagus Stems falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Risotto with Leek Broth and Asparagus Stems

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