Heart-Healthy Seafood Risotto

Indulge in the creamy decadence of this Heart-Healthy Seafood Risotto, a light and flavorful twist on the classic favorite that’s perfect for health-conscious foodies. Made with nutrient-rich shrimp and scallops, fiber-packed peas, and antioxidant-filled fresh lemon zest, this risotto is as nutritious as it is delicious. Simmered in low-sodium vegetable broth and enhanced with a touch of dry white wine, the dish achieves a perfectly creamy texture without heavy cream or butter. The addition of heart-healthy olive oil and a garnish of fresh parsley brings Mediterranean-inspired freshness to every bite. Ready in just 50 minutes, this wholesome seafood risotto is a show-stopping dish that’s ideal for cozy dinners or elegant gatherings alike.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1.5 cups arborio rice
• 6 cups low-sodium vegetable broth
• 0.5 cup dry white wine
• 1 cup frozen peas
• 0.5 pound shrimp, peeled and deveined
• 0.5 pound scallops, cut in half if large
• 1 medium lemon, zested and juiced
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon salt

Directions

Step 1

Heat the vegetable broth in a pot over low heat and keep it warm, but not boiling.

Step 2

In a large, non-stick saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is soft and translucent, about 5 minutes.

Step 3

Add the arborio rice, stirring to coat the grains with oil and cook for about 2 minutes until the rice is lightly toasted.

Step 4

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 5

Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir constantly and wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 20 to 25 minutes.

Step 6

When half of the broth is incorporated, add the peas and continue adding the broth until the rice is done.

Step 7

In a separate pan, lightly season the shrimp and scallops with a pinch of salt and ground black pepper. Sauté over medium heat for 2-3 minutes on each side until they are opaque and cooked through.

Step 8

Once the rice is cooked, gently fold in the seafood, lemon zest, and lemon juice. Stir to combine thoroughly.

Step 9

Remove the risotto from heat, cover, and let it sit for 2-3 minutes.

Step 10

Garnish with fresh parsley and serve immediately for a heart-healthy, delicious meal.

Nutrition Facts

Serving size	2736.5 grams (2736.5g)

Amount per serving	% Daily Value*
Calories	1485

Total Fat 34.60g	44%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 2.70g
Cholesterol 536mg	179%
Sodium 3431mg	149%
Total Carbohydrate 158.50g	58%
Dietary Fiber 15.40g	55%
Total Sugars 23.50g
Protein 113.50g	227%

Vitamin D 0IU	0%
Calcium 442mg	34%
Iron 10mg	57%
Potassium 3927mg	84%

*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: 22.3%

Protein: 32.4%

Carbs: 45.3%