seafood risotto recipe
- The Best seafood risotto recipe
- Creamy Seafood Risotto with Lemon and White Wine
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Seafood Risotto with Lemon and White Wine Works
- ❓ Frequently Asked Questions About Creamy Seafood Risotto with Lemon and White Wine
The Best seafood risotto recipe
I love how this risotto is packed with nutrients—healthy fats from the olive oil, lean protein from the seafood, and complex carbs from the rice that keep you full longer than most meals. It’s also a great way to use up whatever seafood you have on hand, whether it’s frozen shrimp, fresh mussels, or even canned clams. Plus, it’s the kind of dish that feels festive but doesn’t require a fancy restaurant vibe. You can serve it with a simple green salad or crusty bread, and it’s perfect for a weeknight dinner or a light celebration. The kids love how it’s different from their usual pasta, and I love how it’s always a hit with guests. It’s the kind of recipe that feels like a little treat without the extra effort.
Creamy Seafood Risotto with Lemon and White Wine
A rich, buttery risotto infused with the flavors of fresh seafood, brightened by a zesty lemon finish. Perfect for a weeknight dinner with friends.
🥘Ingredients
- 1 ½ cups Arborio rice
- 1 ½ cups chicken or seafood stock
- ½ cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small shallot, finely diced
- 1 tsp fresh thyme leaves
- 1 lb mixed shrimp, peeled and deveined
- 1 lb scallops, cleaned
- ½ lb firm white fish (like cod or halibut), cut into 1-inch cubes
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
👨🍳Directions
-
1
In a medium saucepan, heat the chicken or seafood stock over medium-high heat until it simmers. Keep warm. -
2
In a large skillet, heat olive oil and butter over medium heat. Add the shallot and cook until soft, about 3 minutes. Stir in the Arborio rice and cook for 1 minute to toast lightly. -
3
Pour in the white wine and stir until absorbed. Gradually add the warm stock, ½ cup at a time, stirring constantly until each addition is absorbed before adding more. This should take about 18–20 minutes. -
4
Once the rice is creamy and al dente (about 18 minutes), remove the skillet from heat. Stir in the shrimp, scallops, and fish. Cook for 2–3 minutes until the seafood is just cooked through. -
5
Stir in the lemon zest, lemon juice, and parsley. Taste and adjust seasoning if needed. Remove from heat and let it rest for 5 minutes.
🔧Equipment
- Large skillet
- Medium saucepan
- Mixing spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp grated Parmesan cheese at the end.
- If the risotto is too thick, add a splash of warm stock. If too thin, let it sit uncovered for 2–3 minutes to thicken.
- Use a fine-mesh strainer to remove any excess liquid from the seafood before adding it to the risotto.
Watch Video Of How Creamy Seafood Risotto with Lemon and White Wine Works
❓ Frequently Asked Questions About Creamy Seafood Risotto with Lemon and White Wine
1. What type of seafood works best in this risotto?
The recipe calls for shrimp, but you can swap in a mix of scallops, mussels, or even a combination of clams and shrimp for a slightly different flavor profile. Freshness is key—use seafood that’s been refrigerated no longer than a day before cooking.
2. Can I use frozen shrimp instead of fresh?
Yes, but thaw them completely in cold water before draining. Pat them dry thoroughly to avoid excess moisture, which can make the risotto too watery.
3. How do I prevent the risotto from becoming mushy?
The trick is to stir gently but frequently. After adding the seafood, remove it from the pan to keep the risotto moving while it cooks. Also, avoid overcooking the shrimp—pull them out when they’re pink and tender.
4. Should I use Arborio rice, and what if I don’t have it?
Arborio rice is ideal for risotto because of its high starch content, but you can use a similar short-grain rice like Carnaroli or even a small amount of regular white rice mixed with a bit of Arborio. Just adjust cooking time slightly if needed.
5. How long should I simmer the risotto before adding the seafood?
Simmer the risotto until it’s creamy and slightly al dente—about 15 to 18 minutes. Adding the seafood at this stage helps balance flavors without overcooking the rice.
