Photo: Caroline Attwood
Seafood Risotto Recipe
16 ingredients
1 hr 45 min
6 servings
openrecipes
Shrimp, calamari, and scallops bring the flavors of the sea to this easy risotto. Peas brighten up the dish with their earthy sweetness.What to buy: If you purchase...
Estimated Nutrition (whole recipe, rough)
1140
Calories
109g
Protein
40g
Fat
78g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts (8 cups) fish stock, low-sodium fish broth, or clam juice
- 1/4 cup olive oil, plus more for drizzling
- 4 anchovy fillets, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- Kosher salt
- Freshly ground black pepper
- 1/2 pound scallops
- 1/2 pound small shrimp (about 20), peeled and deveined, shells reserved
- 1/2 pound cleaned calamari, cut into 1/2-inch rings but tentacles left whole
- Vegetable oil
- 1 cup frozen peas, thawed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- Finely grated zest of 1 medium lemon
- Juice of 1/2 medium lemon, plus more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes