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You are here: Home / Gluten Free / Seafood Risotto

March 8, 2013 By Kaitlin 3 Comments

Seafood Risotto

Sorry for the break in posting! I moved into a new apartment and had to get everything up and running before I could go back to cooking. I still don’t have everything set up (which is why my photos are a bit crummy). I now have a gas stove (woo hoo!) and a ton of storage for all my random kitchen gadgets!

On my first night of unpacking some kitchen stuff, I was able to make a favorite of mine for dinner: risotto! I adapted the recipe from a Cooking Light recipe and just fit it to my seafood tastes and what I could find.

Seafood Risotto

Ingredients:

  • 4 cups fat-free, less-sodium chicken broth
  • 1 (10.5-ounce) can of white clam  sauce
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 teaspoon saffron threads, crushed
  • the juice of 1 lemon
  • 2/3 cup grape tomatoes, halved
  • 4 ounces medium shrimp, peeled and deveined
  • 1/2 dozen clams
  • 1 cup cooked mussel meat (or you can buy mussels and put in the same time as the clams)
  • Chopped fresh parsley (optional)

Add the chicken broth and the clam sauce to a medium pot and bring to a simmer, being careful not to boil it; you just want to keep it warm.

IMG_3072

Melt the butter in a large saute pan over medium heat. Add the shallots and cook for 2 minutes, or until tender. Stir frequently.

IMG_3073

Add the rice and crushed saffron.

IMG_3074

Cook for 30 seconds, stirring constantly.

IMG_3075

Add the lemon juice and cook for 15 seconds, stirring constantly. Stir in 1/2 cup of the broth mixture and cook until the liquid is nearly absorbed, about 2 minutes. Stir frequently.

IMG_3077

Continue to add the broth mixture 1/2 cup at a time, stirring frequently, until each portion of the broth is absorbed before adding the next.  This should take about 20 minutes, but may take longer. When you add the final 1/2 cup of the broth mixture to the risotto, stir in the tomatoes and cook for 1 minute.

IMG_3079

Add the clams and cover; cook for 4 minutes. Add the shrimp, cover, and cook for an additional 4 minutes, or until the clams open and the shrimp is cooked.

IMG_3080

Remove from heat and stir in the mussel meat. Sprinkle with parsley and serve.

Seafood Risotto

What’s so nice about this dish is you can take the general idea and adapt it however you see fit. The original recipe was for shrimp and scallops. You can add crab meat, white fish, or whatever else makes you happy.

Seafood Risotto

I loved the bursts of tomato with the saffron risotto as well, it was really a nice touch!

Filed Under: Gluten Free, Seafood, Weeknight Meal Tagged With: Clam Juice, Clams, Mussels, Parsley, Rice, Risotto, Saffron, Seafood, Shrimp, Tomatoes

Comments

  1. DB-The Foodie Stuntman says

    March 8, 2013 at 4:56 pm

    Looks good, but won’t the arborio be overcooked if you cook the clams and shrimp at the end?
    DB-The Foodie Stuntman recently posted..Herb-Stuffed Chicken Thighs with Balsamic JusMy Profile

    Reply
    • Kaitlin @ I Can Cook That says

      March 8, 2013 at 6:21 pm

      Good catch, DB! I meant to say to put the clams in at the same time you put in your last 1/2 cup of broth mixture. Changing it now!
      Kaitlin @ I Can Cook That recently posted..Seafood RisottoMy Profile

      Reply
  2. Danielle says

    March 18, 2013 at 11:45 pm

    Hey Kait-Just made this!!! I switched a couple things up due to lack of ingredients but it was delish! Hope all is well!!

    Reply

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