Seafood Risotto Recipe

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1/2 pound medium shrimp shelled and deveined; 1/2 pound sea scallops halved if large; 1/4 pound squid tubes cleaned and sliced, optional; 2 cloves garlic mediums, minced; 1/2 cup tomatoes seeded and chopped; 1 cup onion finely chopped; 2 cups arborio rice; 1 cup dry white wine; 4 cups chicken stock; 2 cups clam juice; 1/2 cup fresh basil leaves slivered; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

6 tablespoons olive oil
1/2 pound medium shrimp shelled and deveined
1/2 pound sea scallops halved if large
1/4 pound squid tubes cleaned and sliced, optional
2 cloves garlic mediums, minced
1/2 cup tomatoes seeded and chopped
1 cup onion finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
2 cups clam juice
1/2 cup fresh basil leaves slivered
1/2 teaspoon salt
1/4 teaspoon pepper

1
In a large, heavy skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp and scallops. Saute just until shrimp beings to color. Add squid and garlic. Saute 2 minutes more. Seafood should be just partially cooked at the time. Add tomatoes, toss to combine and set aside.
2
In a heavy, 6-quart saucepan, heat 4 tablespoons oil over medium-high heat and saute onion just until softened.
3
Add rice and stir to coat with oil. Reduce heat to medium, add wine and cook until it is absorbed.
4
Combine chicken stock and clam juice. Add just enough to pot to cover rice. Cook, uncovered, stirring constantly, until liquid is absorbed. Continue this process of adding stock gradually as it is absorbed until all stock has been stirred into rice. (Should take about 15 minutes.)
5
With last addition of stock, add seafood. Cook until all liquid is absorbed. Stir in basil. Season with salt and pepper and serve immediately.

1022

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 6 tablespoons olive oil, 1/2 pound medium shrimp shelled and deveined, 1/2 pound sea scallops halved if large, 1/4 pound squid tubes cleaned and sliced, optional, 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.

That's it — enjoy your meal!

Seafood Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions