Risotto Marinara (Seafood Risotto)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
429 kcal
-
Course
Main Course
-
Cuisine
Italian
Risotto Marinara (Seafood Risotto)
Description
This seafood risotto begins by gently cooking diced onion and minced garlic in butter and olive oil until softened. White wine and lemon juice are added before folding in arborio rice, which absorbs these liquids while stirring. Hot vegetable stock is added gradually, allowing the rice to release its starches and develop a creamy texture as liquid is absorbed.
Tomato paste is whisked into the remaining stock to infuse the risotto with a rich tomato flavor before it is incorporated. When the rice nears doneness, peeled shrimp and sea scallops are added, cooking through as the final liquid is absorbed. The dish is seasoned with salt, black pepper, and optionally crushed red pepper flakes for a touch of heat, then garnished with chopped parsley.
Risotto Marinara is best served hot, showcasing tender seafood pieces and rich, creamy rice with a balance of acidity from tomato and freshness from lemon and parsley. It makes a satisfying main course or special meal with a combination of textures and flavors.
Keep the stock hot during cooking to ensure even absorption and creamy risotto. Do not rinse the rice beforehand to preserve surface starch needed for creaminess, and stir constantly for the best texture. Leftovers can be refrigerated for up to two days and gently reheated with additional broth to restore consistency.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion diced (1 cup, or white onion
- 4 garlic minced, cloves
- 1 cup white wine
- 2 tablespoon lemon juice
- 2 cups arborio rice
- 6 cups vegetable stock or fish stock
- 6 tablespoon tomato paste
- 1 pound sea scallops
- 1 pound Shrimp peeled, deveined, tails removed
- ½ teaspoon red pepper flakes optional, crushed
- salt to taste
- black pepper to taste
- parsley chopped (optional)
Instructions
- Bring the vegetable stock to a simmer and keep it over low heat.
- Heat the butter and oil in a large, deep skillet over medium heat.
- Cook the onion and garlic until softened, about 5 minutes.
- Add the wine and lemon juice.
- Add the Arborio rice. Cook and stir until the rice has absorbed the wine.
- Ladle one cup of the hot stock into the pan and cook, stirring, until the liquid is absorbed; about 5 minutes. Repeat this, continuing until you have about two cups of stock remaining.
- Whisk the tomato paste into the remaining stock, and bring it back to a simmer.
- Repeat step 6 with the tomato-infused stock.
- Once the rice has absorbed the liquid, stir in the final cup of stock along with the shrimp and scallops.
- Continue to cook and stir until the rice has absorbed all the liquid and the shrimp and scallops are opaque.
- Taste and season with salt, pepper, and chili flakes if using.
- Garnish with parsley and serve hot.
Notes
- Do not rinse the arborio rice to retain starch for a creamy risotto.
- Keep the stock hot throughout the cooking process for even absorption.
- Stir frequently to soften the rice outer layer and develop creaminess.
- Optional seafood additions include mussels, clams, crab, calamari, or white fish.
- Add grated Parmesan before serving if desired for extra richness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 429kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 871mg | 36% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
