No-Stir Seafood Risotto Recipe

Recipe By Slurrp

No-Stir Seafood Risotto is a delicious and creamy Italian dish made with Arborio rice, mixed seafood, and a flavorful broth. This recipe eliminates the need for constant stirring, making it easier to prepare. The rice is cooked slowly, absorbing the rich flavors of the seafood and broth, resulting in a creamy and flavorful risotto. Serve this dish as a main course or as a side dish with a fresh salad for a satisfying meal.

4.9
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1hr total
1hr total
No-Stir Seafood Risotto
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ingredients serve

Ingredients for No-Stir Seafood Risotto Recipe

  • 0.17 tablespoon Olive Oil
  • 0.17 Small Onion, Finely Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 cup Arborio Rice
  • 0.08 cup White Wine
  • 0.67 cup Seafood Broth
  • 0.17 pound Mixed Seafood
  • 0.33 tablespoon Butter
  • 0.08 cup Grated Parmesan Cheese
  • as required Fresh Parsley, For Garnish

Directions: No-stir Seafood Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice turns slightly translucent.
  • STEP 3.Pour in white wine and cook until it evaporates. Gradually add the seafood broth, stirring occasionally.
  • STEP 4.Once the rice is almost cooked, add the mixed seafood and continue cooking until the seafood is cooked through.
  • STEP 5.Remove from heat and stir in butter and grated Parmesan cheese. Let it rest for a few minutes before serving.
  • STEP 6.Garnish with fresh parsley and serve hot. Enjoy!

Cooking Tips

  • Use a good quality seafood broth or make your own for the best flavor.
  • Make sure to use Arborio rice, as it has the perfect texture for risotto.
  • Feel free to add your favorite seafood, such as shrimp, scallops, or mussels.
  • Stir in the butter and Parmesan cheese at the end to give the risotto a creamy finish.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
  • Serve the seafood risotto as a main course with a side of crusty bread or as a side dish with grilled fish or roasted vegetables.
Nutrition
value
495
calories per serving
14 g Fat34 g Protein56 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    34g
  • Carbs
    56g
  • Fiber
    4g

MacroNutrients

  • Carbs
    56g
  • Protein
    34g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    94mg
  • Iron
    5mg
  • Vitamin A
    470mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    96mg
  • Manganese
    3mg
  • Phosphorus
    291mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp