Seafood Risotto Recipe

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1/4 tsp saffron threads; 3 tbsp butter; 2 tbsp olive oil; 24 oz mixed seafood (shrimp, calamari, mussels, etc.); 1 None onion, finely chopped; 2 cloves garlic, crushed; 2 cups arborio rice; 1/2 cup white wine; 1/2 cup tomato sauce; 2 tbsp chopped parsley leaves, plus extra to serve; None None lemon wedges, to serve

Servings: persons

5 cups vegetable stock
1/4 tsp saffron threads
3 tbsp butter
2 tbsp olive oil
24 oz mixed seafood (shrimp, calamari, mussels, etc.)
1 None onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
2 tbsp chopped parsley leaves, plus extra to serve
None None lemon wedges, to serve

1
In a large saucepan, bring vegetable stock and saffron to the boil. Reduce heat to low and keep warm.
2
Heat half the butter and oil together in a large, heavy-based frying pan on medium. Add the mixed seafood, stirring, for 2-3 minutes, or until cooked through. Transfer to a bowl and set aside.
3
Melt remaining butter in same pan. Saute onion and garlic for 2-3 minutes, or until softened. Add rice and cook, stirring, for 1-2 minutes, or until well coated.
4
Add wine and simmer until almost evaporated. Add a ladleful of hot stock and stir until absorbed. Keep adding stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next. Continue until rice is tender, about 20 minutes (you may not need all the stock).
5
Stir in the seafood, tomato sauce and parsley. Season to taste and cook for 1 minute, until heated through. Garnish with parsley, serve with lemon wedges.

513

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.

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

You need 12 ingredients. The key ingredients include: 5 cups vegetable stock, 1/4 tsp saffron threads, 3 tbsp butter, 2 tbsp olive oil, 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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