Seafood Risotto


Two of my favorite things are risotto and couscous.  I am holding back so much by not posting ALL of my risotto and couscous recipes, but this one is so good I HAD to share it!!

I consider this to be a decently healthy recipe.  I think that term is subjective though. It depends on what diets people are doing, portion size and how strict they are!  I like balance.  If I eat healthy all day, I’m gonna eat some good food for dinner.  I always compare it to a cheeseburger–yep its healthy!


Seafood Risotto


1 lb Seafood—whatever your heart desires.  I did scallops and shrimp

2 cups Arborio Rice

1 Shallot

8 oz Clam juice

32-36 oz Chicken broth

3/4 cup Parmesan

2 Tsp chopped garlic (I do more but I like a lot of garlic)

1/2 tsp Dried Thyme

1/2 Tsp Old Bay seasoning

Handful fresh parsley

Squeeze of lemon juice

2 tbsp butter

Olive oil

Salt and Pepper to taste


Add olive oil to a large saute pan. Chop shallot and saute in oil.

Add garlic and cook for 30 seconds.  Then add rice and stir around coating the rice in the garlic and oil.

Add clam juice and stir.

Start adding broth one cup at a time and stirring.  You want to stir frequently, but allow enough time for the liquid to soak into the rice.


In the mean time, begin to prepare your seafood.  If you are doing scallops, add some olive oil to a skillet and turn to high heat.  Once the pan in HOT add the scallops.  Sear on each side for 2 mins and sprinkle with a little bit of salt.  For the shrimp, I added 2 tbsp of butter to a saute pan with some garlic and cooked shrimp until crispy on the outside and juicy on the inside.

Continue adding liquid to your risotto and stirring until it is soft but has just a slight chew to it.

Add thyme, old bay, salt and pepper and parmesan and stir.

Then add seafood gently (especially with the scallops) and stir.  Top with parsley and a squeeze of lemon juice!  ENJOY!




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