Seafood Risotto

5 from 1 vote

This is one of those recipes that is made with love over the stove top. But, if you are looking for something quick, this is not the dinner to make tonight. For this recipe, patience is truly a virtue. The gentle and slow cooking of this Easy Seafood Risotto is well worth the wait. I promise.

Prep Time10

Cook Time1

Additional Time10

Total Time1 20

Course: Main Entrées

Cuisine: Italian

Keyword: rice, risotto, seafood

Servings:

Calories: 454kcal

Author: AmyG

Ingredients

1 small red onion
2 tbsp ghee or butter
4 to 6 cups water
½ cups dry white wine apple cider vinegar or lemon juice
½ cups parmesan cheese
2 cups tomato puree
1 tbsp dried basil or 4 fresh leaves chopped
3 cups seafood shellfish preferred
2 tbsp tomato paste
2 cups Italian style rice or Arborio rice short grain rice

Instructions

In a large skillet, melt the ghee or butter and add the chopped onion. Cook onion until softened. Add rice and stir for about one minute. Add wine and allow the alcohol (not the liquid) to evaporate while you stir the rice and onion mixture.
Add the tomato paste and stir everything in the pot to combine. Add the tomato puree and bring to boil. Add one cup of the water and bring to boil and let simmer.
Add more liquid if needed - about ½ cup of water at a time to allow the rice to absorb the water, expand and cook. Cook the risotto covered, but with the lid slightly ajar. Just jam a spoon in the lid to allow the steam to escape. This allows the rice to absorb the flavor of the wine. Repeat until the rice is al dente.
Add the seafood and continue to cook until the seafood is done. The rice should be done by the time the seafood cooks through.
Before serving add about ½ cup of Parmesan cheese and the basil at the end and mix well.

Notes

It's important to note that the rice will be hot and that you should let it cool down and settle for at least 10 minutes before serving.

Nutrition