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Seafood Risotto

  • Author: Balkan Lunch Box
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Course


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
  • 56 garlic cloves (minced)
  • 1012 ounces mixed seafood (frozen or fresh)
  • Pepper to taste
  • Sea salt to taste
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 11.5 cups lukewarm water
  • (Optional) 1 tablespoon butter
  • 1 strand of parsley (minced)


  1. In a medium bowl, cover rice with water and set aside while you do steps 2-4. Then wash and strain.
  2. 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).
  3. Add seafood and stir continuously for about 5-6 minutes.
  4. Add spices and wine and bring temperature up to medium. Simmer and stir occasionally for 5 minutes.
  5. 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.
  6. 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

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