Seafood Risotto
A flavorful seafood risotto featuring tender shrimp and scallops, infused with garlic, onion, white wine, and herbs, perfect for a sophisticated yet comforting meal.
Ingredients
Instructions
- In a large skillet, toast the rice in 1/4 cup olive oil until browned.
- Add the white wine to the skillet, then pour in the heated clam broth or juice.
- Gradually add the boiling water, stirring until the rice absorbs all the liquid.
- In a separate pan, sauté the minced onion and garlic in 1/4 cup olive oil until fragrant.
- Add the shrimp and scallops to the pan, then pour in the brandy.
- Cook until the seafood is opaque and cooked through.
- Serve the seafood over the prepared risotto, garnished with snipped parsley.
Tips & Substitutions
For the best texture, stir the risotto continuously as you add the boiling water, ensuring even cooking. If you don't have clam broth, chicken or vegetable stock can be used as substitutes. To elevate the dish, consider adding a squeeze of lemon juice before serving for freshness. Fresh seafood is key; try to use the freshest shrimp and scallops available for optimal flavor.
Serving Suggestions
Serve the risotto in wide bowls topped with the sautéed seafood and a sprinkle of fresh parsley. This dish pairs beautifully with a crisp green salad and a glass of white wine, enhancing the seafood flavors. For a heartier meal, consider serving it alongside crusty bread or Italian recipes like Shrimp Linguine.
Storage & Reheating
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to loosen the rice and warm it gently over low heat on the stovetop, stirring occasionally to restore its creamy texture. Avoid microwaving, as it can dry out the risotto.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Risotto contains roughly 754 calories, with 29g protein, 77g carbohydrates, and 34g fat. It is an excellent source of iron (115% of the Daily Value), protein (58% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2975mg per serving (129% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen seafood for this risotto?
Yes, frozen seafood can be used in this recipe. Just ensure that it is fully thawed and patted dry before adding it to the pan. This helps to achieve the desired texture and prevents excess water from being released into the dish.
What type of wine should I use for risotto?
A dry white wine works best for risotto, enhancing the flavors without overpowering them. Options like Sauvignon Blanc or Pinot Grigio are great choices. Avoid sweet wines, as they can alter the dish's flavor profile.
Can I make this risotto vegetarian?
Absolutely! To make a vegetarian version, omit the seafood and replace the clam broth with vegetable broth. You can add sautéed mushrooms or roasted vegetables for added flavor and texture while still keeping it a delicious seafood-inspired dish.
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).