🦐 Seafood Risotto
Seafood risotto is Arborio rice slowly stirred with garlic and white wine, then cooked with shrimp and mussels until creamy. The shellfish release their juices into the rice, giving a sweet, briny flavour, and fresh parsley lifts it at the end. It is served hot, usually with the mussels still in their shells on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g Arborio rice
- 300 g shrimp, peeled
- 700 g mussels, cleaned
- 3 garlic cloves, chopped
- 120 ml dry white wine
- 2 tbsp olive oil
- 1.2 l hot water
- Parsley, salt, pepper
Method
- Steam the mussels in a covered pan with a splash of water until open; strain and keep the liquid.
- Fry the garlic in the oil, add the rice and toast 2 minutes.
- Add the wine and let it evaporate.
- Add the mussel liquid and hot water a ladle at a time, stirring, for about 16 minutes.
- Add the shrimp for the last 3 minutes, then the mussels and plenty of parsley.
How to make it lighter
- 1 tbsp olive oil ≈ 120 kcal: 1 tbsp is enough for the whole pan.
- Increase the shrimp and mussels and reduce the rice for more protein per calorie.
- A 250 g portion instead of 350 g saves about 175 kcal.
History
Risotto ai frutti di mare is cooked along Italy's coasts and is now a standard on Italian restaurant menus around the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Seafood Risotto and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →