Creamy Seafood Risotto Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 4 cups warm chicken stock
  • 1 cup frozen peas
  • 2 teaspoons fresh tarragon, diced
  • 8 ounces mussels, cleaned
  • 8 ounces calamari, sliced into rings
  • 8 ounces small bay scallops
  • 8 ounces shrimp, shell and tail on
  • Salt and pepper, to taste
  • 2 teaspoons minced fresh parsley
Directions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and saute until translucent, about 2 minutes.
  3. Add the Arborio rice and stir to coat with oil. Cook, stirring frequently, until the rice becomes translucent, about 2 minutes.
  4. Pour in the white wine and stir until absorbed.
  5. Add ½ cup of the warm stock and stir until absorbed. Continue adding the stock ½ cup at a time, stirring frequently after each addition, until the rice is al dente, about 16–18 minutes in total.
  6. Stir in the frozen peas and tarragon.
  7. Add the mussels, calamari, scallops, and shrimp. Cook for 2–3 minutes, until seafood is cooked through.
  8. Season to taste with salt and pepper, and top with diced parsley.
  9. Serve the seafood risotto immediately.