Winter time calls for hearty, warming fare. Though this easy to prepare risotto dish is hearty and comforting, it’s also bright and delicious, thanks to the seafood mix and tomato broth.
Traditionally, risotto is made with Arborio rice, but our medium grain Calrose rice also works great in this recipe, making a creamy vehicle for the seafood. If you don’t like to mix Parmigiano with seafood you can omit it, but we think it adds delicious richness. Serve with a simple green salad for a festive meal.
Directions
- In blender jar, place vegetable broth and tomatoes. Blend until smooth. Place in a medium saucepan and keep warm.
- In large saucepan, melt 3 Tbsp butter and cook onion over medium low heat until softened, about 5 minutes.
- Add rice and garlic and cook for another two minutes.
- Add the wine and cook until it evaporates; start adding hot broth, a cup at a time, while stirring, until the broth is mostly absorbed. Continue adding stock, stirring, until rice is tender but al dente, about 20 minutes.
- Stir in seafood mix during the last five minutes.
- Add Parmigiano and remaining tablespoon of butter.
- Adjust seasoning and add salt if needed.
- Serve immediately, garnished with more Parmigiano and parsley.
Ingredients
- 3 ½ to 4 cups Farm Boy™ Organic LS Vegetable Broth (900 ml)
- ½ can Farm Boy™ Italian Tomatoes (796 ml) chopped
- 4 Tbsp butter divided
- 1 medium onion minced
- 1 ½ cups Farm Boy™ Medium Grain Calrose Rice or Arborio Rice
- 1 clove garlic minced
- ½ cup white wine
- 1 pack Farm Boy™ Mixed Seafood thawed overnight in refrigerator
- ¼ cup Parmigiano Reggiano cheese grated, plus more for garnish
- salt & pepper to taste
- parsley chopped, for garnish
