Risotto With Seafood
A rich seafood risotto infused with saffron, thyme, and the briny flavors of oysters, clams, shrimp, and scallops, perfect for a luxurious dinner or special occasion.
Ingredients
- 2 large onions, finely chopped
- 2 Tbsp. olive oil ⓘ
- 1 pt. shucked oysters or clams, liquid reserved
- 5 to 6 c. chicken or fish stock ⓘ
- 1 c. dry white wine ⓘ
- 2 c. Arborio or Vialone rice ⓘ
- 2 Tbsp. fresh thyme leaves ⓘ
- 1/4 tsp. saffron (optional) ⓘ
- 1 lb. shrimp, cooked or raw, shelled and deveined ⓘ
- 1/2 lb. scallops ⓘ
- salt and pepper to taste ⓘ
Instructions
- Saute chopped onions in hot olive oil in a heavy-bottomed pot until soft.
- Drain the liquid from oysters or clams and add the stock to the pot; heat and keep warm.
- Add white wine to the onions and cook over high heat until liquid has evaporated.
- Add rice to the pot and cook, stirring, until coated with the onion mixture.
- Add about a cup of simmering stock along with thyme and saffron; cook over high heat, stirring often until the liquid is absorbed.
- Repeat adding stock as needed, until rice is tender and creamy.
- If using large clams, cut in half; if scallops are large, cut in half; if shrimp is uncooked, add with oysters, clams, and scallops about three minutes before the risotto is done.
- Season with salt and pepper.
- Stir and cook until seafood is heated through, about one minute before serving.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).