Portuguese-Style Gluten-Free Seafood Risotto with Garlic Butter Sauce (Serves 2)

Allergens

Gluten, Shellfish

Ingredients

• 1 cup Arborio rice (gluten
• free)
• 4 cups gluten
• free chicken or vegetable broth, warmed
• 1 lb fresh mixed seafood (shrimp, scallops, and mussels)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup chopped parsley
• Salt and pepper, to taste
• 1/4 tsp saffron threads
• 1/2 cup grated Parmesan cheese (gluten
• free)
• Fresh lemon zest and juice

Instructions

1. In a large saucepan, heat the butter over medium heat. Add the minced garlic and cook until fragrant and golden, about 1 minute.
2. Add Arborio rice to the garlic butter mixture, stirring constantly to coat each grain with the garlic butter. Cook for 2 3 minutes until slightly translucent.
3. Pour in the white wine, stirring continuously until absorbed. Gradually add warmed gluten free broth, one cup at a time, allowing each addition to be absorbed before adding more.
4. In a separate pan, cook fresh mixed seafood in butter until opaque and cooked through. Season with salt and pepper.
5. Once the risotto has reached a creamy consistency, stir in saffron threads and parsley. Fold in the grated Parmesan cheese and add lemon zest and juice to taste.
6. Gently fold in the cooked seafood, adjusting seasoning as needed. Serve immediately, garnishing with additional fresh herbs if desired.

Chef’s Insight

To achieve the perfect creamy consistency, stir the risotto continuously during cooking.

Notes

Adjust the seafood variety and quantity to suit your preferences.