🦐 Risotto alla Pescatora

Name: Risotto alla Pescatora
Total time: 45 min
Yield: 4
Cuisine: Italy · coastal regions
Ingredients: 320 g Arborio rice; 500 g clams, purged; 500 g mussels, cleaned; 250 g shrimp, peeled; 3 garlic cloves, sliced; 120 ml dry white wine; 200 g tomatoes, chopped; 2 tbsp olive oil; 1.2 l hot water; Parsley, salt, pepper

Origin: Italy · coastal regions

525kcal

per serving · 350 g

150kcal

per 100 g

24 gProtein7 g / 100 g

10 gFat3 g / 100 g

80 gCarbs23 g / 100 g

Risotto alla pescatora is the fisherman's risotto of the Italian coast: Arborio rice stirred slowly with clams, mussels and shrimp, garlic, a splash of white wine and tomato. The rice turns loose and brothy rather than stiff, soaking up the sweet, briny juices of the shellfish. It is served straight from the pan, usually with chopped parsley on top.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: clams, mussels, shrimp

Not veganbecause of: clams, mussels, shrimp

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

arborio riceclamsmusselsshrimpgarlicwhite winetomato

Recipe

4 servings45 min

Ingredients

320 g Arborio rice
500 g clams, purged
500 g mussels, cleaned
250 g shrimp, peeled
3 garlic cloves, sliced
120 ml dry white wine
200 g tomatoes, chopped
2 tbsp olive oil
1.2 l hot water
Parsley, salt, pepper

Method

Steam the clams and mussels in a covered pan with a little water until they open; strain and keep the liquid, discard any that stay closed.
Warm the oil, fry the garlic briefly, add the rice and toast it for 2 minutes.
Pour in the wine and let it evaporate, then add the tomatoes.
Add the shellfish liquid and hot water a ladle at a time, stirring, for about 16 minutes.
Stir in the shrimp for the last 3 minutes, then fold in the clams and mussels.
Rest 1 minute, season and finish with parsley.

How to make it lighter

A 350 g plate at about 150 kcal per 100 g is roughly 525 kcal — serve 250 g with a big salad to save around 150 kcal.
1 tbsp olive oil ≈ 120 kcal: use 1 tbsp instead of 2 for the whole pan.
Ask for extra shellfish and less rice to raise the protein share of the plate.

History

Seafood risottos are cooked all along Italy's coastline, and pescatora ('fisherman's style') signals a mix of whatever shellfish the day brought in. The dish is a staple of trattorias in seaside towns today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →