This Seafood Risotto with Couscous is a delicious mix of Mediterranean and Italian flavors. Shrimp, scallops, and mussels that are soft go great with risotto made with Arborio rice that is creamy. Adding couscous to this traditional dish gives it a new twist, making for a delicious mix of textures and tastes.
Ingredients: 1 cup couscous. 1 1/2 cups chicken or vegetable broth. 1/2 cup dry white wine. 1/2 pound shrimp, peeled and deveined. 1/2 pound scallops. 1/2 pound mussels, cleaned and debearded. 1/2 cup diced onion. 2 cloves garlic, minced. 1 cup Arborio rice. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a saucepan, heat the chicken or vegetable broth until it simmers. Keep it warm over low heat. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and garlic, and saut until translucent. Stir in the Arborio rice and cook for about 2 minutes, until the rice is well coated with the oil and starts to turn translucent around the edges. Pour in the dry white wine and cook until it is mostly absorbed by the rice, stirring constantly. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, which should take about 18-20 minutes. While the risotto is cooking, prepare the couscous according to package instructions. Fluff it with a fork when done and set aside. In another skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the shrimp, scallops, and mussels. Cook until the seafood is cooked through and the mussels have opened. Discard any unopened mussels. Once the risotto is done, stir in the grated Parmesan cheese and season with salt and pepper to taste. To serve, spoon a portion of couscous onto each plate, top with the creamy risotto, and then arrange the cooked seafood on top. Garnish with chopped fresh parsley and serve immediately.
Prep Time: 15 minutes
Cook Time: 30 minutes
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