Tonight You Should Have Mixed Seafood Risotto


Mixed Seafood Risotto Recipe


  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 1 cup uncooked U.s. arborio or medium-grain rice
  • ⅓ cup dry white wine
  • 2 cups fish stock, divided
  • 3 cups water
  • 2 cups diced fresh seafood (clams, shrimp, lobster, crab meat, whitefish, or mussels)
  • 1 cup crushed Italian plum tomatoes with juice
  • 1 teaspoon Italian herb seasoning
  • ⅓ cup chopped fresh parsley


  1. Cook onions and garlic with pepper in oil in large skillet over medium-high heat.
  2. Add rice; stir 2 to 3 minutes.
  3. Add wine; stir until absorbed.
  4. Stir in 1 cup stock.
  5. Cook, uncovered, stirring frequently, until broth is absorbed.
  6. Continue stirring and adding remaining 1 cup stock and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
  7. It will take approximately 25 to 30 minutes.
  8. Add seafood, tomatoes and Italian seasoning; cook for 5 minutes, stirring constantly.
  9. Do not overcook seafood.
  10. Sprinkle with parsley.


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