Seafood Risotto Recipe

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fish stock; 1 tsp saffron threads; 1 tbsp extra virgin olive oil; 1 small onion, finely chopped; 2 cups Arborio rice; 1 cup dry white wine; 16 large shrimp, peeled and deveined, with tails intact; 20 None mussels, bearded and scrubbed; 9 oz cherry tomatoes, halved; 3 tbsp butter, chopped; 1 None lemon, peel grated and lemon juiced; 2 tbsp fresh mixed herbs, such as parsley, thyme and dill, chopped; None None Parsley sprigs, lemon wedges, to serve

Servings: persons

6 cups fish stock
1 tsp saffron threads
1 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
16 large shrimp, peeled and deveined, with tails intact
20 None mussels, bearded and scrubbed
9 oz cherry tomatoes, halved
3 tbsp butter, chopped
1 None lemon, peel grated and lemon juiced
2 tbsp fresh mixed herbs, such as parsley, thyme and dill, chopped
None None Parsley sprigs, lemon wedges, to serve

1
Pour stock into a medium saucepan with saffron. Bring to a simmer on medium heat. Keep warm.
2
Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, 3-4 mins. Add rice, stirring, 1 min, to coat well in oil.
3
Add wine, stirring, 1 min, until absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
4
Stir in seafood and tomatoes. Cook, covered, 5 mins.
5
Remove from heat. Stir in butter, lemon peel and juice, and herbs. Season. Let stand, covered, 1-2 mins. Serve with parsley and lemon wedges.

886

kcal

Calories

Fat

Carbs

107

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.

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

You need 13 ingredients. The key ingredients include: 6 cups fish stock, 1 tsp saffron threads, 1 tbsp extra virgin olive oil, 1 small onion, finely chopped, and more.

Yes, 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.

Seafood Risotto

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