Seafood Risotto


Main Dish
Seafood Risotto

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    Shrimp, scallops, calamari, and mussels served on top of a creamy Italian risotto.

    Watch how it’s done on Chef Edi’s segment, EdItalian, on

    Recipe Tags

    Servings and Ingredients

    Serves 8
    Fresh Shrimp Stock
    1 tbsp. Gustare Vita olive oil
    ¾ lbs. (31-to-40-ct.) fresh shrimp, shells and tails only
    5 red and yellow cherry tomatoes
    3 clove(s) garlic, whole
    4 sprig(s) fresh parsley
    2 c. water
    Seafood Risotto
    2 package(s) (32-oz. each) Swanson vegetable stock
    1 can(s) (15-oz.) seafood stock
    6 tbsp. Gustare Vita olive oil, divided
    1 ½ lbs. live mussels
    1 c. dry white wine, divided
    3 tbsp. Hy-Vee unsalted butter
    1 white onion, finely chopped
    2 clove(s) garlic, minced
    1 lbs. fresh calamari, sliced
    4 c. Arborio rice
    1 package(s) (8-oz.) red and yellow cherry tomatoes, halved
    1 jar(s) (17.3-oz.) Gustare Vita Mediterranean pasta sauce, divded
    ½ lbs. fresh bay scallops
    ¾ lbs. (31-to-40-ct.) fresh shrimp
    ¼ c. fresh parsley, finely chopped, plus additional for garnish
    ½ lbs. fresh sea scallops

    Things To Grab

    • 2 saucepans
    • 2 large skillets
    • Large bowl
    • Fine-mesh sieve
    • Large stockpot
    • Ladle


    1. Make Fresh Shrimp Stock: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add fresh shrimp shells and tails, reserving shrimp for risotto, cherry tomatoes, garlic, and fresh parsley. Cook and stir for 5 minutes. Pour water over ingredients; cover and simmer for 15 to 20 minutes.

    2. Heat vegetable stock and seafood stock in another saucepan over medium heat. Bring to a simmer; reduce heat and keep warm.

    3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add fresh mussels and 1/2 cup white wine. Cover with a tight-fitting lid and allow mussels to steam open; about 7 to 8 minutes. Remove lid from pan and transfer mussels to a large bowl. Pour juice from skillet into Fresh Shrimp Stock; strain stock and remove from heat. Allow mussels to cool slightly. When cool enough to handle, remove meat from mussels and discard shells.

    4. In a large stockpot, heat remaining 4 tablespoons olive oil and butter over medium-low heat. Add white onion and garlic to stockpot and cook until fragrant, about 5 minutes. Add calamari to stockpot and saute 1 minute more.

    5. Add Arborio rice and cook and stir until toasted; about 5 to 7 minutes. Stir in remaining 1/2 cup white wine, tomatoes, and pasta sauce. Stir in Fresh Shrimp Stock, about 1/2 cup at a time, and cooking and stirring until stock has been absorbed. Continue this method, adding 1/2 cup broth at a time and switching to vegetable stock mixture when necessary, until rice is cooked through, about 18 to 20 minutes. During the last 5 minutes of cooking, stir in bay scallops, shrimp, shelled mussels, and parsley.

    6. Meanwhile, heat remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Season sea scallops with salt and pepper. Sear, about 30 seconds to 1 minute on each side, or until scallops are cooked through and opaque; do not overcook. Remove from skillet; set aside and keep warm.

    7. Remove risotto from heat. Divide between 6 plates and top with fresh sea scallops and garnish with additional fresh parsley, if desired.

    Nutrition facts


    820 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 240mg
    • Sodium: 1490mg
    • Total Carbohydrates: 95g
    • Protein: 42g

    Daily Values

    Iron 30%
    Calcium 6%
    Vitamin D 0%
    Potassium 20%

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