Seafood risotto topped with mixed seafood (shrimp, crab, clams, scallops) in a white bowl.

Seafood Risotto

Seafood Risotto – This easy seafood risotto recipe is for risotto purists and topped with mixed seafood, including shrimp, crab, lobster, clams, or scallops — use whatever is locally available and in season! From the cookbook, For the Love of Seafood by Karista Bennett, this recipe is perfect for a special occasion but simple enough for a weeknight meal.

Seafood risotto topped with mixed seafood (shrimp, crab, clams, scallops) in a white bowl.
Seafood Risotto

Seafood Risotto – This easy seafood risotto recipe is made for risotto purists and topped with various mixed seafood, including shrimp, crab, lobster, clams, or scallops. Use whatever is locally available and in season! Perfect for a special occasion but simple enough for a weeknight meal, this recipe from For the Love of Seafood by Karista Bennett.

Seafood risotto topped with a variety of seafood (shrimp, crab, clams, scallops) in a white bowl.

Every spring, especially in the weeks leading up to the Easter holidays, I find myself cooking more seafood. Plus, with a pescetarian daughter, I am always eager for inspiration and new seafood recipes.

Inspiration may come from a chat with my local fishmonger, plentiful and in-season seafood, or even from my very own podcast!

I was happy to welcome Karistsa Bennett to the podcast to discuss her newly released cookbook.  For the Love of Seafood: 100 Flawless, Flavorful Recipes That Anyone Can Cook (affiliate link) offers not only incredible recipes with flavors inspired by the coastal cities she has called home and her travels, but also includes an informative Seafood 101 primer. 

For the Love of Seafood cookbook by Karista Bennett.

Even though I feel like I have a solid handle on seafood, I still found myself poring through her Seafood 101 chapter – what an excellent resource for cooks of all abilities! And I also bookmarked so many recipes after our interview, including this seafood risotto recipe.

I love how Karista’s version celebrates the beauty of risotto and the fruits of the sea, allowing each component to shine so that it can be celebrated with each bite. And while it may feel like a fancy, indulgent meal, it is simple enough to make for a weeknight meal.

Seafood risotto topped with seafood (shrimp, crab, clams, scallops) in a white bowl.

Seafood Risotto Recipe

Seafood risotto is such a delicious, luxurious, and satisfying meal. The methods may vary, but Karista’s recipe shows she’s a risotto purist! Instead of cooking everything all together in one pot, the seafood and risotto are prepared separately and then plated together in the final step. This method keeps the risotto traditional and prevents any risk of overcooking the seafood.

The stock is vital to a good risotto. You can make seafood stock or use good quality store-bought seafood or fish stock. I personally love a combination of seafood stock and lobster stock!

Make this recipe for seafood risotto with various seafood, including shrimp, crab, lobster, clams, or scallops — whatever is locally available and in season.

Ingredients for seafood risotto, including arborio rice, seafood stock, shallots, lemon zest, white wine, and an assortment of seafood.

How to Make Mixed Seafood Risotto

How to Make Seafood Risotto

  1. Prepare the rice

    You’ll want to prepare the risotto in a large pot or Dutch oven. Start by heating the pot with olive oil over medium heat and cook finely chopped shallots until soft. Then, add the Arborio rice and cook for a few more minutes.

    Next, add your preferred dry white wine and stir with a wooden spoon until most of the wine is absorbed into the rice grains. Then gradually add seafood stock, about ½ cup to 1 cup. Stir often and continue adding stock; allow each addition of stock to absorb fully before adding more stock. Continue until all the stock is used and the rice is almost tender (al dente). The total cooking time should be about 25 minutes.Arborio rice for seafood risotto.

  2. Season the risotto

    When the rice is cooked, immediately remove it from the heat and stir in parmesan cheese, lemon zest, and heavy cream (if using). Season to taste with salt and pepper. For an extra creamy risotto, Karista adds heavy cream, but this is optional.

  3. Prepare the seafood

    While the risotto is cooking, you can also prepare the seafood of your choice. Aim for about 1 pound of seafood in total. Karista includes some great seafood recipes that pair well with this risotto in her book, including Pan-Cooked Shrimp (page 122), Basic Pan-Cooked Sea Scallops (page 117), and Classic White Wine-Steamed Clams with Garlic and Herbs (page 124).Clams for seafood risotto.

  4. Plate and serve

    Pour the risotto into a large serving bowl or individual bowls to serve. Top the bowl(s) with your cooked seafood of choice. Garnish with chopped parsley and lemon wedges, and enjoy!

    TIP: Karista recommends serving this seafood risotto with side dishes such as roasted asparagus, broccolini, or braised greens and a crisp green salad to take it to the next level.Seafood risotto topped with mixed seafood (shrimp, crab, clams, scallops) in a white bowl.

Listen to the Podcast with Karista Bennett

For more seafood recipes, check out my interview with Karista Bennett in Episode 64 of the Kitchen Confidante Podcast!

More Risotto Recipes

Broccoli Risotto
Bok Choy Risotto with Coconut Milk and Pan Seared Shrimp
Champagne & Mushroom Risotto

Seafood risotto topped with mixed seafood (shrimp, crab, clams, scallops) in a white bowl.

Disclosure: I was sent a copy of For the Love of Seafood to review for the Kitchen Confidante Podcast Episode 64 with Karista Bennett. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.

Seafood Risotto

Seafood Risotto: This easy seafood risotto recipe is topped with various mixed seafood. Use whatever is locally available and in season! This method calls for cooking the seafood separately from the risotto. To serve, the risotto is plated, and the seafood is poured over the top for a gorgeous meal.
Seafood risotto topped with mixed seafood (shrimp, crab, clams, scallops) in a white bowl.
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5 from 1 vote
Course Dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 528kcal

Ingredients

RISOTTO

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot finely chopped
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 4 to 5 cups warm seafood stock
  • 1/4 cup grated Parmesan
  • Zest of 1 lemon
  • 1/4 cup heavy cream optional
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley for garnish
  • Lemon wedges for serving

SEAFOOD (about 1 pound total, cooked)

  • 8 ounces pan-cooked shrimp
  • 8 ounces seared sea scallops
  • 8 ounces steamed clams
  • 6 to 8 ounces cooked lump crabmeat or crab claws
  • 8 ounces cooked lobster tail or cooked claws

Instructions

INSTRUCTIONS

  • Prepare the risotto: Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Stir in the shallot and cook until soft. Add the Arborio rice and cook for another 2 to 3 minutes.
  • Add the white wine and stir until most of the wine has been absorbed, then ladle in 1 cup of seafood stock and continue to stir until most of the stock has been absorbed.
  • Continue adding more stock ½ to 1 cup at a time, stirring often and allowing each addition of stock to be absorbed before adding the next. This usually takes about 25 minutes. Cook until the rice is almost tender (al dente).
  • When the risotto is done, remove it from the heat and stir in the cheese, lemon zest, and heavy cream (if using). Season to taste with salt and pepper.
  • To serve, pour the risotto in a serving bowl or individual bowls and top with assorted cooked seafood. Garnish with the chopped parsley and serve with lemon wedges.

Notes

Recipe reprinted with permission from For the Love of Seafood: 100 Flawless, Flavorful Recipes That Anyone Can Cook by Karista Bennett (Countryman Press, 2023).
Notes from Liren:
Karista calls for seafood stock in this recipe; I combined seafood stock and lobster stock made with Better than Bouillon Lobster Base (affiliate link), which added incredible flavor! 
Notes from author Karista Bennett:
“I call this my special occasion risotto. It’s topped with a variety of seafood, usually whatever is available locally or in season. Sometimes it’s shrimp and crab, or crab and lobster, or clams and shrimp, or simply scallops. I prepare my seafood risotto a bit differently because l am a purist when it comes to risotto. I don’t like much ‘in’ the risotto, but I do like it adorned with delicious ingredients, such as seafood, vegetables, or mushrooms.”
  • Side Dish Suggestions: roasted asparagus, broccolini, or braised greens + a crisp green salad

Nutrition

Calories: 528kcal | Carbohydrates: 46g | Protein: 40g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 1609mg | Potassium: 704mg | Fiber: 2g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 4mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

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  1. Sabrina

    5 stars
    love this dish, always have, and this inspires me to make it! thank you for sharing this recipe, have never made this before,

    Reply
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