Seafood Risotto

Dive into the luxurious flavors of the sea with this irresistible Seafood Risotto recipe! Featuring tender Arborio rice cooked to creamy perfection, this dish is infused with the bold essence of seafood broth and a splash of dry white wine. Brimming with succulent shrimp, plump scallops, and fresh mussels, every bite delivers a medley of ocean-fresh flavors. Finished with rich Parmesan cheese, vibrant parsley, and zesty lemon, this risotto strikes the perfect balance of indulgence and brightness. Perfect for date nights or elegant dinners, this one-pot masterpiece is easy to prepare and sure to delight seafood lovers. Whether you're entertaining guests or treating yourself, this Seafood Risotto is a showstopper that brings restaurant-quality dining to your table!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Onion
• 2 whole Garlic cloves
• 0.5 cup Dry white wine
• 5 cups Seafood broth or fish stock
• 0.5 pound Shrimp, peeled and deveined
• 0.5 pound Scallops
• 1 pound Mussels, cleaned
• 0.75 cup Parmesan cheese, grated
• 0.25 cup Parsley, chopped
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

In a medium saucepan, bring the seafood broth or fish stock to a gentle simmer. Keep it warm over low heat.

Step 2

In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Finely chop the onion and mince the garlic cloves.

Step 4

Add the onion to the pot and sauté for 3-4 minutes, until translucent. Stir in the garlic and cook for another minute.

Step 5

Add the Arborio rice to the pot, stirring to coat each grain with the oil. Cook for about 2 minutes until the rice is lightly toasted.

Step 6

Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed by the rice.

Step 7

Begin adding the simmering broth to the rice, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next ladle of broth.

Step 8

After about 15 minutes of cooking, introduce the shrimp, scallops, and mussels into the risotto. Stir gently to combine.

Step 9

Continue adding broth and stirring until the rice is al dente and the seafood is cooked, about another 5-10 minutes.

Step 10

Remove the pot from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy.

Step 11

Add the chopped parsley, lemon zest, salt, and black pepper. Stir to combine.

Step 12

Cover the pot and let the risotto rest for 2 minutes before serving.

Step 13

Serve hot, garnished with additional parsley and freshly grated Parmesan if desired.

Nutrition Facts

Serving size	(2866.6g)

Amount per serving	% Daily Value*
Calories	2687.9

Total Fat 103.6g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 942.9mg	0%
Sodium 10657.2mg	0%
Total Carbohydrate 163.3g	0%
Dietary Fiber 6.2g	0%
Total Sugars 9.6g
Protein 262.6g	0%

Vitamin D 410.0IU	0%
Calcium 1506.0mg	0%
Iron 28.0mg	0%
Potassium 4423.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 39.8%

Carbs: 24.8%