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Risotto with Seafood

Russ Myers


With this simple and delicious seafood risotto recipe, you'll be able to enjoy a rich and hearty recipe without missing beef or poultry!

★★★★★ 1 vote
10 Min
45 Min
Stove Top


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2 1/2 c
16 oz
fish stock (can be made from cube)
6 Tbsp
olive oil
1 c
chopped onions
1 1/2 c
arborio rice
1/2 c
dry white wine
2 lb
seafood mix (shrimp, bay scallops, calamari)
3 clove
garlic, minced
1/2 tsp
1/2 tsp
1/2 tsp
salt and pepper to taste

How to Make Risotto with Seafood


  • 1Simmer the water and fish stock in a large saucepan. Cover and keep warm over the lowest heat.
  • 2In another saucepan, heat half of the oil. Add the onions and saute until golden.
    Add the rice and saute for 2 minutes.
    Add the wine and stir until absorbed.
    In total, this should take about 10 minutes.
  • 3Add about a cup of the water and fish stock to the rice. Stir until the liquid has absorbed. Keep slowly adding the water, fish stock mixture until the rice is tender but firm in the center.
    The mix should be creamy.
  • 4In another pan, saute the seafood in the remaining oil for about 6 minutes.
    Add the seafood to the rice and cook for about 5 more minutes.
    Make sure to stir the risotto while the seafood cooks.
    Mix herbs together.
    Season as desired and serve topped with mixed herbs.

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About Risotto with Seafood

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian

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