Gluten-Free Australian Seafood Skewers with Herbed Mushroom Risotto & Lemon Dill Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 8 large shrimp, peeled and deveined
• 4 white fish fillets (cod or haddock), cut into 1
• inch chunks
• 12 rosemary sprigs
• 2 cups Arborio rice
• 4 cups chicken broth
• 8 oz sliced button mushrooms
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Fresh dill, for garnish
• Lemon wedges, for serving

Instructions

1. In a large saucepan, heat the chicken broth over medium heat until simmering. Keep warm.
2. In another pan, heat 2 tbsp of olive oil and sauté onions and garlic until softened. Add mushrooms and cook until tender. Season with salt and pepper to taste. Set aside.
3. In a large pot, add remaining olive oil and Arborio rice. Cook, stirring constantly, for 2 3 minutes or until rice is translucent. Gradually add the warm chicken broth, 1 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more.
4. Once all broth has been added and absorbed, stir in cooked mushrooms. Let risotto sit covered for 5 minutes.
5. Thread shrimp and fish onto rosemary sprigs, securing with toothpicks if necessary. Season with salt and pepper.
6. Preheat a grill or grill pan to medium high heat. Grill seafood skewers for 2 3 minutes per side or until cooked through.
7. Serve grilled seafood skewers over herbed mushroom risotto. Drizzle with lemon dill sauce and garnish with fresh dill.

Chef’s Insight

To ensure even cooking, make sure the rosemary sprigs are thin enough to cook through.

Notes

The lemon dill sauce can be prepared ahead of time and refrigerated until ready to use.