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–+ servings
Seafood risotto.
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The BEST Seafood Risotto

This creamy Seafood Risotto with shrimp, mussels and calamari is a dreamy, fancy-but-easy dinner recipe.
Course Dinner
Cuisine Italian
Keyword recipes for seafood risotto, seafood risotto, seafood risotto recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 - 6 people
Calories 547kcal
Author Alida Ryder

Ingredients

Seafood

  • 1 lb (500g) shrimp / prawns shelled and deveined (keep the shells if you're making the seafood stock)
  • 1 lb (500g) mussels in shells
  • ½ lb (250g) calamari

For the seafood stock

  • 6 cups (1.5l) chicken stock vegetable broth can be used if you want to keep this recipe pescetarian
  • shrimp shells
  • 1 onion halved
  • 4 garlic cloves smashed
  • 1 tsp peppercorns

For the risotto

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 2 cups (450g) Arborio rice
  • 1 cup (250ml) dry white wine sauvignon blanc or chardonnay are good options
  • 6 cups seafood stock
  • 3 tbsp butter
  • ½ cup grated Parmesan cheese
  • 2 tsp salt
  • 1 tsp pepper
  • parsley and lemon wedges for serving

Instructions

  • Place the shrimp shells in a large saucepan and add the halved onion, smashed garlic cloves and peppercorns. Pour in the chicken stock then place over medium heat, cover and allow to simmer for at least 30 minutes while you prepare the rest of the seafood.
    Seafood stock.
  • Drizzle the calamari and shrimp with a few teaspoons of olive oil and season with salt.
    Seasoned calamari in bowl.
  • Heat a large skillet or deep pan over medium-high heat then add the seafood in batches, searing quickly then remove and set aside.
    Seared shrimp in pan.
  • Strain the shells and onion out of the seafood stock and discard.
    Seafood stock with shrimp shells.
  • Add the mussels to the seafood stock and cook for 7-10 minutes until they have opened. Discard any mussels that remain closed. Pick all the mussel meat out of the shells (keeping a few whole for garnish) then set aside the meat.
    Poached mussels.
  • Heat a tablespoon of oil in the same pan you seared the shrimp and calamari in then add the onion. Cook until softened then grate in the garlic.
    Onion and garlic sautéed for risotto.
  • Add the rice and stir to combine with the onions then pour in the wine and allow to reduce. Scrape up any brown bits from the bottom of the pan.
    White wine poured into risotto.
  • Once the wine has reduced, add the stock, one ladle at a time. Stir the risotto well, and continue until the rice grains have absorbed the liquid and the risotto is creamy.
    Seafood stock poured into risotto.
  • Add the butter and Parmesan to the risotto and stir until creamy. Season to taste.
    Butter stirred into risotto.
  • Stir in the seafood and allow to warm through for a minute or two.
    Seafood stirred into risotto.
  • Serve garnished with shell-on shrimp and whole mussels (optional), chopped parsley and lemon wedges.
    Seafood risotto with shrimp, mussels and calamari.

Video

Nutrition

Calories: 547kcal | Carbohydrates: 65g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 222mg | Sodium: 2022mg | Potassium: 813mg | Fiber: 3g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 6mg
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