Campbells Seafood Risotto Recipes

SEAFOOD RISOTTO

Seafood Risotto image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

24 mussels, scrubbed and debearded
1 cup chardonnay
2 tablespoons extra virgin olive oil
1/2 cup minced shallots
2 teaspoons minced fresh ginger
1 cup Arborio rice
4 cups hot fish stock, approximately
Salt and freshly ground white pepper
12 sea scallops, tough tendon removed, quartered
1/2 pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
1 tablespoon minced chives

Steps:

Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1386 milligrams, Sugar 2 grams, TransFat 0 grams

CAMPBELL'S® SEAFOOD RISOTTO

CAMPBELL'S® Seafood Risotto image

This tasty dish is flavored with white wine, lemon, and butter. Equally impressive at a dinner party or the family table.

Provided by Campbell's Canada

Categories Trusted Brands

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth
4 ½ tablespoons butter
1 large shallot, finely chopped
¾ cup arborio rice
½ cup dry white wine (Sauvignon Blanc)
2 cups small shrimp
1 tablespoon fresh parsley, finely chopped
¾ tablespoon lemon zest, finely grated
1 tablespoon butter

Steps:

In a pot, heat the carton of seafood broth. Ensure you are heating but do not let it boil.
In a separate, thick-bottomed pot, heat 4 1/2 tablespoons butter over medium heat and saute the shallots for 2 to 3 minutes, until just translucent. Add the rice to the pot. Stir-fry the rice for 2 to 3 minutes, until all the grains are well coated in butter and beginning to toast.
Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently. Stir almost constantly, agitating the rice so that it releases its starch and creates a creamy sauce. Make sure rice does not sizzle on the bottom of the pot.
When the wine is almost cooked away, pour in half of the hot seafood broth. Stirring almost constantly, let this liquid reduce until it is almost gone, then add remaining hot broth. Continue heating until the sauce coats the back of a spoon. Stirring in the broth should take 15 to 20 minutes in all.
Add the shrimp, parsley, lemon zest, and 1 tablespoon of butter. Cook and stir until rice is tender and shrimp is opaque but still tender, about 5 minutes. Risotto should be loose and creamy.

CAMPBELL'S® FISH STEW

CAMPBELL'S® Fish Stew image

Fresh fish fillets cooked in a stew with onions, garlic, potatoes, and tomato make this recipe an instant hit.

Provided by Campbell's Canada

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
½ fennel bulb, chopped
3 cloves garlic, chopped
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth
2 cups baby potatoes
1 large Roma tomato, chopped
1 pinch saffron
9 ounces boneless firm-fleshed white fish, cut into bite-sized pieces
9 ounces uncooked medium shrimp, peeled and deveined
Crusty bread

Steps:

In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

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