Oh, seafood risotto—just hearing those words takes me back to that tiny trattoria in Venice where I first fell in love with it! The chef stirred the pot with such care, and when that creamy, fragrant dish hit the table, I knew I had to learn how to make it myself. Now, this seafood risotto is my go-to when I want to impress or just treat myself. The magic happens when the Arborio rice releases its starch, creating that dreamy texture, while the briny sweetness of fresh seafood shines through every bite. Trust me, one taste and you’ll be hooked.

Why You’ll Love This Seafood Risotto

This isn’t just any risotto—it’s a bowlful of comfort that’ll make you feel like you’re dining at a seaside Italian restaurant. Here’s why it’s special:

• Creamy perfection: That dreamy, silky texture comes from the perfect rice-to-liquid ratio and constant stirring (yes, it’s worth the arm workout!).
• Restaurant-worthy taste: Using fresh seafood and good-quality stock makes all the difference—no bland rice here!
• Endlessly adaptable: Don’t have mussels? Use extra shrimp. Out of white wine? A splash of lemon juice works in a pinch.
• Faster than you’d think: Ready in about 30 minutes—quicker than getting takeout!

Ingredients for Seafood Risotto

Gathering everything before you start cooking makes risotto-making so much smoother (trust me, you don’t want to be chopping onions while stirring!). Here’s exactly what you’ll need:

• The rice: 1 1/2 cups Arborio rice (that short-grain magic that makes it creamy)
• The liquids: 4 cups seafood or vegetable stock (keep it warm!), 1/2 cup dry white wine
• The flavor base: 1 small onion (finely chopped), 2 cloves garlic (minced)
• The seafood: 1/2 lb mixed seafood – I love shrimp and mussels, but squid or clams work great too
• The finishing touches: 2 tbsp butter, 2 tbsp olive oil, 1/4 cup grated Parmesan cheese, 1 tbsp fresh parsley (chopped), salt and pepper to taste

Ingredient Notes & Substitutions

No Arborio rice? Carnaroli works too—just don’t use regular long-grain rice or you’ll lose that signature creaminess. If seafood stock isn’t handy, vegetable stock does the job (add a pinch of smoked paprika for depth). Frozen seafood is totally okay—just thaw it first! For dairy-free folks, nutritional yeast can replace Parmesan (though the flavor changes). And if you’re out of wine? Skip it and add extra stock with a squeeze of lemon.

How to Make Seafood Risotto

Alright, let’s get cooking! I promise it’s easier than it looks—just follow these steps and you’ll have restaurant-quality risotto in no time:

1. Heat that stock: Keep your seafood or vegetable stock warm in a small pot—this helps the rice cook evenly. I usually keep mine at a gentle simmer.
2. Sauté the aromatics: In your largest skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until it’s soft and translucent (about 3 minutes), then stir in the garlic for just 30 seconds—don’t let it burn!
3. Toast the rice: Add the Arborio rice and stir constantly for about 2 minutes until the grains look slightly translucent around the edges. This step is crucial for flavor!
4. Deglaze with wine: Pour in the white wine and stir until it’s mostly absorbed. You’ll know it’s ready when you drag your spoon across the pan and the liquid doesn’t immediately rush back in.
5. Add the stock gradually: Now the fun begins! Add warm stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This slow process helps release the rice’s starch for that creamy texture we love.
6. Time for seafood: When the rice is about halfway cooked (after 10-12 minutes), gently stir in your mixed seafood. Delicate shrimp and mussels only need about 4-5 minutes—overcooked seafood is the saddest thing!
7. Finish it right: Once the rice is al dente (tender with a slight bite) and the seafood is cooked, remove from heat. Stir in Parmesan, parsley, and season to taste. The risotto should flow slowly when you tilt the pan—that’s how you know it’s perfect!

Tips for Perfect Seafood Risotto

Here are my hard-earned secrets for risotto success:

• Stir like you mean it: Frequent stirring prevents sticking and helps develop creaminess—put on some music and make it meditative!
• Test often: Start tasting the rice after 15 minutes. It should be tender but still have a slight bite (al dente). Mushy rice = sad risotto.
• Save some stock: Keep about 1/2 cup extra warm stock in case your risotto thickens too much before serving.
• Seafood last: Add delicate seafood towards the end—nobody likes rubbery shrimp! They cook fast.

Serving Suggestions for Seafood Risotto

This seafood risotto is a star on its own, but a few simple touches make it even better. Serve it with a crisp white wine like Pinot Grigio—it cuts through the richness beautifully. Garlic bread is perfect for soaking up every last creamy bite. A light arugula salad with lemon vinaigrette adds a fresh contrast. Don’t forget the garnishes: extra parsley and lemon wedges brighten up the dish and add that final pop of flavor. Perfect as a main course for a cozy dinner or a special occasion!

Storing and Reheating Seafood Risotto

Leftover seafood risotto? Lucky you! Store it in an airtight container in the fridge for 2-3 days max—any longer and the seafood might turn. When reheating, add a splash of warm stock or water and stir gently over low heat to bring back that creamy magic. Warning: if the seafood smells even slightly off, toss it. And don’t even think about freezing—rice and seafood just don’t play nice in the freezer. Trust me, I learned that the hard way!

Seafood Risotto Nutritional Information

Let’s be real—we’re not eating risotto because it’s diet food, but it’s nice to know what’s in that delicious bowl! These numbers are estimates (your exact amounts will vary based on ingredients):

• Calories: About 450 per generous serving
• Protein: 20g (thank you, seafood!)
• Carbohydrates: 60g (mostly from that dreamy Arborio rice)
• Fat: 12g (with only 4g saturated – the olive oil and butter do their magic)

Little nutrition bonus: You’re getting omega-3s from the seafood and a decent dose of vitamin C if you serve it with lemon like I do. Not bad for something this indulgent-tasting!

FAQs About Seafood Risotto

• Can I use frozen seafood? Absolutely! Just thaw it thoroughly before adding to the risotto. Frozen shrimp and mussels work great in a pinch—just pat them dry to avoid extra moisture.
• How to fix dry risotto? Easy! Add a splash of warm stock or water and stir gently over low heat until it’s creamy again. Risotto is forgiving, so don’t stress.
• Best wine substitute? Skip the wine and use extra stock with a squeeze of lemon juice. It’ll still have that bright, tangy flavor we love.
• Can I make it ahead? Risotto is best fresh, but if you must, cook it 90% of the way, then finish it with stock and seafood just before serving.
• What if my seafood smells off? Toss it immediately! Fresh seafood should smell clean and briny—anything fishy or ammonia-like means it’s spoiled. Safety first!

Ready to Try This Seafood Risotto?

I can’t wait to see your version! Snap a pic of that creamy masterpiece and tag me—I love seeing how you make it your own. Now go grab that wooden spoon and start stirring!

Creamy Seafood Risotto Recipe in Just 30 Minutes

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A creamy and flavorful seafood risotto made with fresh seafood, Arborio rice, and aromatic herbs.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups Arborio rice
• 4 cups seafood or vegetable stock
• 1/2 lb mixed seafood (shrimp, mussels, squid, or clams)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

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Instructions

1. Heat the stock in a pot and keep it warm.
2. In a large pan, heat olive oil and butter over medium heat.
3. Add onion and garlic, sauté until soft.
4. Stir in the Arborio rice and cook for 1-2 minutes.
5. Pour in the white wine and let it absorb.
6. Add warm stock one ladle at a time, stirring constantly.
7. When rice is halfway cooked, add the mixed seafood.
8. Continue adding stock until rice is creamy and al dente.
9. Stir in Parmesan cheese, parsley, salt, and pepper.
10. Serve immediately.

Notes

• Use fresh seafood for the best flavor.
• Keep the stock warm to ensure even cooking.
• Stir frequently to release the rice’s starch for a creamy texture.
• Add extra stock if the risotto becomes too thick.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 80mg

Keywords: seafood risotto, creamy risotto, Italian rice dish, easy seafood recipe