Main Course Seafood Risotto Recipe

Name: Main Course Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fish stock or clam juice combined with 5 cups water; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 1/2 cups short grain rice; 1/2 cup dry white wine; 2 tablespoons olive oil; 3/4 pound shrimp, peeled and deveined cut into thirds; 3/4 pound scallops, foot removed and sliced in half, horizontally; 2 tablespoons butter; Salt and freshly ground black pepper; 4 plum tomatoes, seeded and cut into fine dice; 2 tablespoons chopped parsley

Servings: persons

1 cup fish stock or clam juice combined with 5 cups water
2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/2 cups short grain rice
1/2 cup dry white wine
2 tablespoons olive oil
3/4 pound shrimp, peeled and deveined cut into thirds
3/4 pound scallops, foot removed and sliced in half, horizontally
2 tablespoons butter
Salt and freshly ground black pepper
4 plum tomatoes, seeded and cut into fine dice
2 tablespoons chopped parsley

1
Set clam juice and broth in a saucepan and have it at a bare simmer before you begin.
2
Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden.
3
Add the rice and stir, continuously for a couple of minutes to lightly toast it.
4
Add the wine and cook gently until almost entirely evaporated.
5
Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed.
6
Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid.
7
Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in.
8
When rice is half way done (after about 15 minutes) cook the seafood.
9
In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked.
10
Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all).
11
When done, the rice is just tender, has absorbed the liquid (you may not need it all).
12
Add the butter, season to taste with salt and pepper and dish out.
13
Serve immediately or the rice will continue to cook and turn to mush.
14
Garnish with tomatoes and parsley.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fish stock or clam juice combined with 5 cups water, 2 tablespoons olive oil, 1/2 cup finely chopped onion, 1 1/2 cups short grain rice, and more.

Yes, Main Course Seafood Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Main Course Seafood Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions