Classic seafood risotto in white wine is the quickest way to upgrade your weeknight meal into a sophisticated dinner. Minimal effort. Outstanding taste. You in?
- 9 ounces rice (long grain)
- 1/2 cup olive oil
- 5–6 garlic cloves (minced)
- 10–12 ounces mixed seafood (frozen or fresh)
- Pepper to taste
- Sea salt to taste
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1–1.5 cups lukewarm water
- (Optional) 1 tablespoon butter
- 1 strand of parsley (minced)
- In a medium bowl, cover rice with water and set aside while you do steps 2-4. Then wash and strain.
- In a large pan, heat olive oil over low to medium temperature for 1-2 minutes. Add garlic and simmer until golden (about 2-3 minutes).
- Add seafood and stir continuously for about 5-6 minutes.
- Add spices and wine and bring temperature up to medium. Simmer and stir occasionally for 5 minutes.
- Add rice and water.* Cover the pan halfway and simmer another 15-20 minutes (or until rice absorbs the liquid, but is not overly soft). (Optionally) Add butter and stir well.
- Garnish with parsley and serve.
*The amount of water will vary based on rice. If the rice absorbs everything keep adding little bit more at a time. The rice should be soft, but not overly soft.
- Serving Size: 1/4 of the pan
- Calories: 587
- Sugar: .8g
- Sodium: 749mg
- Fat: 26.5g
- Saturated Fat: 4.5g
- Carbohydrates: 56.9g
- Fiber: 1.3g
- Protein: 17.3g
- Cholesterol: 87mg
Keywords: seafood risotto, white wine risotto, white wine seafood, seafood in wine