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    You are in: Home / Recipes / Lemony Seafood Risotto With Tarragon Recipe
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    Lemony Seafood Risotto With Tarragon

    Lemony Seafood Risotto With Tarragon. Photo by Maito

    1/1 Photo of Lemony Seafood Risotto With Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    2Bleu's Note:

    Simple to make and yet has an abundance of flavor! Add a side salad for a great healthy meal!

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    Units: US | Metric


    1. 1
      Spray non-stick cooking spray in a large deep skillet (or dutch oven). Heat over med-high heat. Saute' the scallops and shrimp, for about 2 minutes. Add the lemon zest and continue cooking until shrimp are pink and almost done. About 2 more minutes.
    2. 2
      Remove scallops, shrimp, and zest from skillet, set aside and cover immediately to finish cooking the seafood.
    3. 3
      Meanwhile, in the same skillet (do not wash or rinse), cook shallots and garlic until shallots are crisp-tender (adding more oil if necessary). Reduce heat to medium.
    4. 4
      Stir in rice and stir frequently until rice begins to brown. Stir in wine and cook until liquid is absorbed, stirring occasionally.
    5. 5
      Pour 1/2 cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15-20 min, adding broth 1/2 cup at a time and stirring occasionally until rice is tender and creamy.
    6. 6
      Add the lemon juice and tarragon. Gently stir in the scallops and shrimp. Serve with a garnish of parsley sprigs and lemon slices if desired.

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    Ratings & Reviews:

    • on June 01, 2011


      We almost always enjoy a seafood combo, & this was no exception ~ Very nice flavors & the dish was very easy to prepare, as well! I look forward to making this one again! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2008


      The lemon and tarragon go nicely with the seafood in this dish. I used only scallops, and half of the lemon for a light lemon flavor. I often use arborio rice for risotto, but since I had carnaroli in the house I used that (it is even better, actually). I seared the scallops in the last 5 minutes of cook time. This served 3 as a main dish with salad.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemony Seafood Risotto With Tarragon

    Serving Size: 1 (405 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 378.6
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.3 g
    Cholesterol 170.5 mg
    Sodium 1441.2 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 1.5 g
    Sugars 0.4 g
    Protein 33.4 g

    The following items or measurements are not included:

    lemons, zest of

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