Tomato Seafood Risotto Recipe

Recipe By Slurrp

Tomato Seafood Risotto is a delicious and flavorful dish that combines the richness of risotto with the freshness of seafood. The creamy tomato base is infused with aromatic herbs and spices, creating a savory and satisfying meal. The combination of tender shrimp, succulent scallops, and juicy mussels adds a delightful seafood twist to this classic Italian dish. Perfectly cooked risotto grains are mixed with the seafood and topped with a sprinkle of Parmesan cheese, resulting in a dish that is both comforting and elegant.

4.8
18 Rating -
Rate
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Tomato Seafood Risotto
plan
Bookmark

ingredients serve

Ingredients for Tomato Seafood Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Hot Seafood Or Vegetable Broth
  • 0.13 pound Shrimp, Peeled And Deveined
  • 0.13 pound Scallops
  • 0.13 pound Mussels, Cleaned And Debearded
  • As required Salt And Pepper To Taste
  • as per your need Freshly Grated Parmesan Cheese For Garnish
  • as needed Chopped Parsley For Garnish

Directions: Tomato Seafood Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with the oil. Cook for a minute until the rice becomes slightly translucent.
  • STEP 3.Pour in white wine and cook until it evaporates. Gradually add hot seafood or vegetable broth, stirring constantly until the liquid is absorbed.
  • STEP 4.Continue adding broth and stirring until the rice is al dente and creamy. This process takes about 20 minutes.
  • STEP 5.In a separate pan, heat olive oil and cook the seafood (shrimp, scallops, and mussels) until they are cooked through.
  • STEP 6.Add the cooked seafood to the risotto and gently fold it in. Season with salt, pepper, and any additional herbs or spices.
  • STEP 7.Serve the Tomato Seafood Risotto hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Cooking Tips

  • Use Arborio rice or another short-grain rice variety for the best texture and creaminess.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy consistency.
  • For a richer flavor, you can add a splash of heavy cream or butter at the end of cooking.
  • Feel free to customize the seafood selection based on your preferences and availability.

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 gently on the stovetop, stirring occasionally.
  • Serve the Tomato Seafood Risotto as a main course with a side salad or crusty bread for a complete meal.
Nutrition
value
357
calories per serving
12 g Fat6 g Protein50 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    6g
  • Carbs
    50g
  • Fiber
    4g

MacroNutrients

  • Carbs
    50g
  • Protein
    6g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    5mg
  • Vitamin A
    298mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    2mg
  • Phosphorus
    111mg
  • Selenium
    2mcg
  • Zinc
    1mg
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
show more
Recipe By Slurrp