There’s nothing fancy about it. No fanfare, no complicated tricks. Just a pan, some good stock, and the kind of seafood that doesn’t need to prove itself. What you get is a bowl that speaks loud without saying much – warm, creamy, a little briny, and full of bite.
This is not a dish for those in a rush. You stir. You watch. You taste. It builds slowly and gives back more than it takes. I don’t put butter in mine. No cream either. Still comes out glossy and smooth, like it should. Let the rice do the heavy lifting. The seafood joins at just the right time, and suddenly, it’s more than dinner.
Active Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
No surprises here. This list plays well with what's in the fridge and what’s on ice.
- 300 g arborio rice
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 garlic cloves, crushed
- Splash of dry white wine
- 700 ml fish stock, kept warm
- 150 g raw shrimp
- 150 g mussels (steamed or cleaned)
- 100 g squid rings
- 1 medium tomato, finely diced
- Zest of a lemon
- Small bunch parsley, chopped
- Salt and pepper
Instructions
Preparation
Get the chopping done before the heat hits the pan. That’s not a tip, it’s survival.
- Heat oil in a wide pan
- Add onion, let it soften slowly
- Toss in garlic and tomato. Stir for a minute until things start to melt together
Cooking
This is where your attention matters. Not much, but enough.
- Stir in rice until coated and a little translucent
- Pour in the wine. Let it vanish
- Add stock little by little. Stir now and then. Don’t let it sit too long
- After about 15 minutes, add shrimp and squid
- Keep stirring gently as the liquid disappears
- Toss in the mussels right near the end. Lid on. Let them steam through
Serving
You’ll know it’s ready when the rice softens but still holds its shape.
- Off the heat. Let it rest
- Add lemon zest and parsley
- The season lasts. Serve hot
Nutritional Value Per One Serving
Nutrition Facts
- Calories: 460
- Total Fat: 9 g
- Saturated Fat: 1.3 g
- Cholesterol: 140 mg
- Sodium: 670 mg
- Total Carbohydrates: 60 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 28 g
Tips and Variations
You can change a few things and still end up with something you’ll want to eat again tomorrow.
- No wine? Squeeze a lemon in
- No mussels? Add scallops or firm white fish
- Want more punch? Use anchovy paste in the stock
The recipe doesn’t matter. You steer it how you like.
Conclusion
This seafood risotto recipe isn't about perfection. It’s about rhythm. Stirring when you feel it. Tasting when it smells right. Let the rice speak for itself. Let the seafood finish the conversation.
Then eat it while it’s still warm – before someone else does.
Browse our seafood recipes for fresh, flavorful meals straight from the ocean.