Seafood risotto Recipe

Name: Seafood risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups stock; 3 tablespoons olive oil; 2 leeks, sliced thin; 5 cloves garlic; 12 ounces white wine (Riesling or Gewurztraminer work well); 3 anchovy fillets; 20 ounces arborio rice; 12 lemon, zest and juice of; ¼ cup fresh thyme; 6 ounces clam juice; 1 lb shrimp; 12 lb scallops; 12 lb calamari (uncooked and not breaded); 2 tablespoons butter; grated parmesan cheese

Servings: persons

4 cups stock
3 tablespoons olive oil
2 leeks, sliced thin
5 cloves garlic
12 ounces white wine (Riesling or Gewurztraminer work well)
3 anchovy fillets
20 ounces arborio rice
12 lemon, zest and juice of
¼ cup fresh thyme
6 ounces clam juice
1 lb shrimp
12 lb scallops
12 lb calamari (uncooked and not breaded)
2 tablespoons butter
grated parmesan cheese

1
Heat stock to simmering.
2
Heat oil in large pot.
3
Add leeks, garlic, and 2 ounces wine.
4
Cook, continuously stirring, until leeks soften.
5
Add anchovies and stir until they dissolve (Even though most people don't eat anchovies, trust me- they deepen the flavor considerably without making the risotto taste like anchovies).
6
Add rice, lemon zest, and juice; stir to coat rice with the leek mixture.
7
Add just enough stock to cover rice and reduce heat to maintain a simmer.
8
Cook uncovered, stirring constantly.
9
Continue to add wine, stock, or clam juice to keep the rice just covered (don't add more than 1/2 bottle of clam juice, however; it will overpower the other flavors).
10
After about 10 minutes, add the thyme (the rice should be about half cooked).
11
Cook the rice until it is al dente.
12
When rice is done, add shrimp, scallops, and calamari and cover with rice.
13
After a few minutes, stir in the butter.
14
Risotto should be soft and creamy; if it is sticky, add stock or wine.
15
Remove to a serving dish.
16
Serve with crusty bread and Parmesan to taste.

894

kcal

Calories

Fat

149

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 15 ingredients. The key ingredients include: 4 cups stock, 3 tablespoons olive oil, 2 leeks, sliced thin, 5 cloves garlic, 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

How did you like this recipe?

Frequently Asked Questions