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Seafood Risotto with Fresh Herbs

A carefully chosen combination of sea flavors and creamy risotto, prepared so the dish retains its full flavor while being more calorie-friendly. Fresh herbs add a genuine Mediterranean touch, making your seafood risotto a hit with all lovers of Mediterranean cuisine.

Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
4

Recipe

For the risotto

ARBORIO RICE, ARBORIO
320 g
SEAFOOD CIOPPINO, SEAFOOD
450 g
Shallots, bulb, peeled, root removed, raw
2 piece
Garlic, raw
2 clove
Alcoholic beverage, wine, table, white
100 ml
CONCENTRATED TOMATO PASTE, TOMATO
1 tbsp
Oil, olive, extra virgin
4 tbsp
Butter, stick, unsalted
30 g

For the liquid and seasonings

Soup, SWANSON, vegetable broth
1200 ml
Parsley, fresh
1 bunch
Lemon peel, raw
1 piece
Salt, table, iodized

Per servingTotal
Calories:575.1 kcal2300.2 kcal
Protein:14.6 g58.3 g
Carbohydrates:72.5 g289.9 g
Fiber:1.3 g5.3 g
Water:337.9 ml1351.6 ml
Fat:21.8 g87.2 g
Micronutrients
Sugar:3.7 g14.6 g
Saturated fat:6.2 g24.8 g
Cholesterol:38.6 mg154.5 mg
Sodium:1080.2 mg4320.8 mg
Potassium:204.8 mg819 mg
Calcium:60.1 mg240.5 mg
Iron:1.8 mg7.2 mg
Magnesium:12.3 mg49.1 mg
Zinc:0.3 mg1.1 mg
Phosphorus:30.3 mg121.3 mg
Vitamin C:17.8 mg71 mg
Vitamin A:124.9 µg499.7 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0.1 µg

Instructions

1
In a small pot, heat the fish or vegetable stock until it boils, then reduce the heat so it stays hot (just below boiling). If using frozen seafood, thaw it beforehand and pat it dry thoroughly with paper towels.
2
Heat 2 tablespoons of olive oil in a large pan. Add finely chopped shallot and sauté over medium heat for about 3-4 minutes until translucent but not browned. Add the crushed garlic and sauté for just 30 seconds more, until fragrant.
3
Add the rice to the pan. Increase the heat and toast the rice, stirring constantly, for 2 minutes. The grains should become hot to the touch and translucent at the edges. This is a key step for the rice to keep its structure.
4
Pour in the white wine. Stir until the alcohol evaporates and the wine is almost completely absorbed into the rice. Stir in a tablespoon of tomato paste.
5
Begin gradually adding the hot stock, one ladle at a time. The rice should be gently simmering the whole time. Add the next ladle only once the rice has absorbed the previous liquid. Repeat this process for about 15-18 minutes.
6
About 5 minutes before the end of cooking (when the rice is still fairly "al dente"), stir in the seafood. If using larger raw shrimp, add them earlier; if the seafood is already blanched, add it right at the end.
7
Once the rice is cooked "al dente" (soft but with a firm core) and the texture is creamy, remove the pan from the heat. This step is essential! Stir in the cold butter, the remaining olive oil, the grated lemon zest, and half of the parsley. Cover and let rest for 2 minutes.
8
Stir the risotto until it becomes silky ("all'onda" - wave-like). Season with salt and pepper to taste. Serve immediately, sprinkled with the remaining parsley.

Nutritional benefits

Thanks to the high content of quality protein from seafood and unsaturated fats from olive oil, this meal supports muscle regeneration and heart health.

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About the author

Andrejka Poljak

Andrejka Poljak is a licensed personal trainer (AFP) with many years of hands-on experience. In addition to working with clients, she is co-founder of the AdvancedU platform, whose mission is to improve the health of the broader population by providing affordable and professionally vetted access to workouts and verified health-and-movement experts. Her work combines a systematic approach, very high professional standards, and a clear vision of how to bring quality training closer to a larger number of people.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.