Italian · Lunch · Dinner
Seafood Risotto
Risotto ai frutti di mare
Creamy arborio rice simmered in a garlicky white wine and fish stock, studded with sweet shrimp, tender squid rings and mussels, then brightened with cherry tomatoes, lemon and parsley. It is lighter than most versions, with no butter or cheese.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 18% · Protein 26%
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Ingredients
For 4 servings- 1 1/3 cups280 gArborio rice
- 3 cups720 gLow-sodium fish stock
- 2 cups480 gWater
- 9 oz250 gRaw shrimp, peeled and deveined
- 9 oz250 gSquid, cleaned, bodies sliced into rings
- about 1 lb in shell115 gMussels, scrubbed and debearded (weight of meat; about 450 g / 1 lb in shell)
- 1 1/2 tbsp20 gExtra virgin olive oil
- 1 medium110 gOnion, finely chopped
- 3 cloves9 gGarlic, minced
- 1/2 cup118 gDry white wine
- 1 1/3 cups200 gCherry tomatoes, halved
- 1/2 tspRed pepper flakes (optional)
- 1/2 cup15 gFresh flat-leaf parsley, chopped
- 2 tbsp30 gLemon juice
- 1 tspLemon zest
- 1/2 tspBlack pepper, ground
Steps
- 1
Check the mussels and throw away any with cracked shells or that stay open when tapped.
- 2
Warm the fish stock and water together in a saucepan and keep at a gentle simmer.
- 3
Put the mussels in a large lidded pan with 1/4 cup of the wine and one-third of the garlic.
- 4
Cover and steam over high heat for 4-5 minutes, shaking the pan, until the shells open; discard any that stay shut.
- 5
Lift out the mussels, strain their cooking liquid through a fine sieve into the stock, and remove most of the meat from the shells, keeping a few in the shell for garnish.
- 6
Heat 1 tbsp of the olive oil in a wide, heavy pan over medium heat and soften the onion for 5 minutes.
- 7
Add the remaining garlic and the red pepper flakes and cook for 1 minute.
- 8
Stir in the rice and toast it for 2 minutes until the edges look translucent.
- 9
Pour in the remaining wine and stir until it is absorbed.
- 10
Add a ladle of hot stock and stir until it is mostly absorbed, then keep adding stock a ladle at a time, stirring often, for 16-18 minutes.
- 11
Stir in the cherry tomatoes after about 10 minutes of adding stock.
- 12
While the rice cooks, heat the remaining olive oil in a frying pan over high heat and sear the shrimp for 1-2 minutes per side until pink and opaque throughout.
- 13
Add the squid to the frying pan for 60-90 seconds only, until just opaque, so it stays tender.
- 14
When the rice is creamy and just tender to the bite, fold in the shrimp, squid and mussels and heat through for 1 minute.
- 15
Season with the black pepper, then stir in the lemon juice, lemon zest and most of the parsley; the salty mussel liquor and lemon mean no added salt is needed.
- 16
Rest for 2 minutes, then serve topped with the remaining parsley and the mussels in their shells.
Swaps, storage and make-ahead
Swaps
- Use all shrimp or a frozen seafood mix instead of squid and mussels if those are hard to find, adjusting cooking time so nothing overcooks.
- Replace the white wine with an equal amount of extra fish stock plus a squeeze of lemon juice.
- Swap the mussels for small clams, steaming them the same way and discarding any that stay shut.
- For a gluten-free dish, use a fish stock labelled gluten-free, since the other ingredients are naturally gluten-free.
Storage
Seafood risotto is best eaten fresh; if you have leftovers, refrigerate them in a covered container within 2 hours and eat within 1 to 2 days, reheating with a splash of stock until steaming hot. Do not freeze, as the rice turns grainy and the squid and shrimp become rubbery.
Make ahead
Earlier in the day you can chop the onion, garlic, parsley and tomatoes, and clean the squid and shrimp, keeping the seafood covered in the fridge. Cook the mussels and rice just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansMolluscsFishSulphitesCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (650 g) | Per 100 g | |
|---|---|---|
| Calories | 503 kcal | 77 kcal |
| Protein | 31.4 g | 4.8 g |
| Carbohydrates | 66.1 g | 10.2 g |
| of which sugars | 3 g | 0.5 g |
| Fiber | 2.4 g | 0.4 g |
| Fat | 9.2 g | 1.4 g |
| of which saturated | 1.7 g | 0.3 g |
| Sodium | 758 mg | 117 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
