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Easy Seafood Risotto  (Not yet rated)

A simple risotto with clams and shrimp.

Cal: 565 Fat: 5g Carbs: 83g Protein: 36g Fiber: 3g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 3 cups white rice
  • 10 ounces clams ; whole, baby
  • 1 1/2 pounds shrimp ; deveined, peeled
  • 1 tablespoon olive oil
  • 3 cups vegetable broth
  • 3 cups water
  • 1 cup white wine
  • 3 tomatoes ; plum, chopped
  • black pepper
  • 1/2 cup parsley ; chopped, fresh
  • 1 onions
  • 2 cloves garlic ; minced
  • In My Kitchen

  • Directions

    Simmer broth and water in a large pot. In another large pot, saute onion in heated oil over medium heat for about 4 minutes. Add seafood and garlic, cooking for additional minute. Add rice, stirring, cooking an additional 3 minutes. Stir in the white wine and tomatoes. Add one ladel of the broth and water mixture. Stir until absorbed. Repeat adding broth mixture until there is none left. Add parsley and pepper to taste. Cook an additional 20 minutes, until rice is creamy but firm. Serve immediately. Serves 6.

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