Scrumptious Chilean Lunch: Spicy Seafood Risotto and Wine-Infused Roasted Vegetables

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 1 ½ cups Arborio rice
• 3 cups fish or seafood broth
• 1 cup white wine
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• ½ pound scallops
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• Salt and pepper to taste
• 2 cups arugula
• 2 tablespoons chopped parsley
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (205°C).
2. In a large, deep skillet or oven safe pan, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
3. Stir in Arborio rice, cooking for 1 2 minutes to coat grains with oil.
4. Pour in white wine, stirring constantly until absorbed.
5. Gradually add fish or seafood broth, 1 cup at a time, allowing each addition to be absorbed before adding more. Continue this process until rice is cooked and creamy.
6. In a separate bowl, toss together cherry tomatoes, zucchini, bell peppers, salt, and pepper. Arrange vegetables on a lined baking sheet and drizzle with olive oil. Roast in the preheated oven for 20 25 minutes, or until tender and slightly charred.
7. Gently fold shrimp and scallops into the risotto, cooking until opaque and cooked through. Stir in arugula, parsley, and Parmesan cheese. Adjust seasoning as needed.
8. Serve the risotto over a bed of roasted vegetables, garnishing with additional parsley if desired.

Chef’s Insight

To elevate the flavor, use a Chilean white wine such as Sauvignon Blanc or Chardonnay in the recipe.

Notes

For a more flavorful dish, consider using homemade fish or seafood broth instead of store-bought alternatives.