Seafood Risotto Recipe

Name: Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups diced onions; 2 tablespoons finely minced garlic; 3 tablespoons olive oil; 2 cups arborio rice; 1 12-2 quarts chicken stock; 1 34 lbs crabmeat or 1 34 lbs scallops or 1 34 lbs shrimp; 2 -3 cups chopped Italian plum tomatoes; 6 canned artichoke hearts, quartered; 3 tablespoons lemon zest; 2 tablespoons lemon juice; 8 basil leaves, chopped; ¼ cup chopped parsley; salt and pepper

Servings: persons

1 ½ cups diced onions
2 tablespoons finely minced garlic
3 tablespoons olive oil
2 cups arborio rice
1 12-2 quarts chicken stock
1 34 lbs crabmeat or 1 34 lbs scallops or 1 34 lbs shrimp
2 -3 cups chopped Italian plum tomatoes
6 canned artichoke hearts, quartered
3 tablespoons lemon zest
2 tablespoons lemon juice
8 basil leaves, chopped
¼ cup chopped parsley
salt and pepper

1
Saute onion and garlic in oil.
2
Stir in rice and cook, stirring, 2-3 minutes.
3
Heat chicken broth to just boiling.
4
Reduce heat and keep warm.
5
Add broth to rice, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next 1/2 cup.
6
Continue until the rice is al dente and creamy in texture, 20-25 minutes.
7
Stir in remaining ingredients, except salt and pepper, cook, stirring until seafood is cooked, about 5 minutes.
8
Season to taste with salt and pepper.

609

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 13 ingredients. The key ingredients include: 1 ½ cups diced onions, 2 tablespoons finely minced garlic, 3 tablespoons olive oil, 2 cups arborio rice, 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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