Mixed Seafood Risotto Recipe

Name: Mixed Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound large shrimp, peeled and deveined; 1/2 pound firm white fish, cut into pieces; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 1 garlic clove, minced; 4 anchovy fillets; 1 1/2 cups Arborio rice; 1 cup dry white wine; 4 to 4 1/2 cups fish broth or chicken broth, heated; 2 tablespoons tomato paste; 1/3 cup chopped fresh basil; 1/4 cup grated fresh Romano cheese

Servings: persons

3/4 pound large shrimp, peeled and deveined
1/2 pound firm white fish, cut into pieces
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 garlic clove, minced
4 anchovy fillets
1 1/2 cups Arborio rice
1 cup dry white wine
4 to 4 1/2 cups fish broth or chicken broth, heated
2 tablespoons tomato paste
1/3 cup chopped fresh basil
1/4 cup grated fresh Romano cheese

1
Saute the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.
2
Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.
3
Stir in reserved seafood, fresh basil, and cheese.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 3/4 pound large shrimp, peeled and deveined, 1/2 pound firm white fish, cut into pieces, 2 tablespoons extra-virgin olive oil, 1 large onion, chopped, and more.

Yes, Mixed 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.

Mixed Seafood Risotto

How did you like this recipe?

Frequently Asked Questions