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–+ servings
Seafood Risotto

Delicious Seafood Risotto for Cozy Nights In

Enjoy this luxurious Seafood Risotto, a comfort food that highlights the flavors of the ocean and is perfect for dinner gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 pound Mixed Seafood (langoustines, mussels, clams, squid, crab meat) Use frozen if fresh isn't available, thawed and patted dry before cooking.
  • 1 cup Arborio Rice Alternatively, use Carnaroli or Vialone Nano.
  • 1 cup Cherry Tomatoes Substitute canned tomatoes if fresh aren’t available.
  • 3 cloves Garlic Finely chopped.
  • 1 medium Onion Shallots can be used as a milder alternative.
  • 2 sprigs Fresh Rosemary Can use dried rosemary, but use less.
For Flavor
  • 1 pinch Saffron For flavor and color, substitute with turmeric but taste will vary.
  • 4 cups Vegetable or Fish Stock Chicken broth can be used as a substitute.
  • 1 cup White Wine Can replace with stock and lemon juice.
For the Finish
  • 2 tablespoons Butter Leave out for a dairy-free version or replace with olive oil.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a vegan alternative.
  • 1 cup Celery Diced, optional.
  • 1 cup Fennel Diced, optional.

Equipment

  • large pan

Method
 

Step-by-Step Instructions for Creamy Jamie Oliver Seafood Risotto
  1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped garlic and onion, sautéing for about 5 minutes until soft and translucent.
  2. Stir in chopped cherry tomatoes, diced celery, and fennel if using, cooking for an additional 5-7 minutes until the tomatoes soften.
  3. Pour in 1 cup of Arborio rice, stirring it into the vegetable mixture for about 2 minutes.
  4. Add 1 cup of white wine to the pan, allowing it to simmer for approximately 2-3 minutes until most of the liquid has evaporated.
  5. Gradually add 4 cups of hot vegetable or fish stock, stirring continuously, allowing each addition to be absorbed before adding more.
  6. Once the rice is nearly cooked, incorporate mixed seafood into the risotto, cooking for 5-7 minutes until the seafood is cooked.
  7. Remove from heat and stir in 2 tablespoons of butter and grated Parmesan cheese until melted and combined.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 64gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure seafood is fresh and discard any unopened mussels or clams. Stir continuously while adding stock for creaminess. Refrigerate and finish cooking seafood right before serving for best results.

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