Seafood Risotto
A simple and flavorful seafood risotto with white wine, made using frozen seafood mix and your choice of rice.
Ingredients
- 9 ounces rice short-grained or long-grained
- ½ cup olive oil
- 5-6 garlic cloves minced
- 10-12 ounces mixed seafood frozen or fresh
- salt and pepper to taste
- .5-1 cup dry white wine Pinot Grigio or Sauvignon Blanc; substitute with sugarfree grape juice
- 1-2 cups lukewarm water
- (Optional) 1 tablespoon butter
- 2-3 tablespoons fresh parsley minced, or 1 tablespoon dry
Instructions
- Soak the Rice: In a medium bowl, cover the rice with water and set it aside while you prep the rest (Steps 2–4). After soaking, rinse and strain well.
- Sauté Garlic: In a large pan, heat olive oil over low to medium heat for 1–2 minutes. Add the garlic and cook until golden, about 2–3 minutes.
- Cook the Seafood: Add the seafood mix to the pan and stir continuously for 5–6 minutes, until just cooked through.
- Add Wine and Spices: Stir in the spices and pour in the wine. Raise the heat to medium and simmer, stirring occasionally, for another 5 minutes.
- Add Rice and Water: Add the strained rice and fresh water.* Cover the pan halfway and let it simmer for 15–20 minutes, or until the rice has absorbed the liquid but still has a slight bite. (Optionally, stir in the butter at the end for extra richness.)
- Finish and Serve: Garnish with chopped parsley and serve warm. Eat as much as you plan and discard the rest. This dish does not keep well.
Video
Notes
*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.
Nutrition
Serving: 1of 4 servingsCalories: 587kcalCarbohydrates: 56.9gProtein: 17.3gFat: 26.5gSaturated Fat: 4.5gCholesterol: 87mgSodium: 749mgFiber: 1.3gSugar: 0.8g
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