I don’t make risotto often, I admit it… but today I really wanted something special, with a scent of the sea yet light, so I prepared this risotto with shrimp, clams and vegetables — simple but truly full of flavor.
It’s one of those dishes that seems more demanding than it really is, but in the end it makes you feel satisfied: creamy, delicate and with that fresh note of grated lemon that makes it perfect.
You can customize it further by adding other seafood: squid, cuttlefish, mussels or even small pieces of fish like sea bass fillet or gilthead bream pair wonderfully with this base.
Alternatively, you can choose to add a mixed seafood medley for a more gourmet version, or keep it more delicate by choosing a single main ingredient and letting it bring all the flavor to the dish.
For a successful risotto it is essential to choose the right rice variety: I recommend Carnaroli, Arborio or Vialone Nano, as I did.
P.S. I like it very creamy in the pan; then by the time I take the photo it is already a bit more compact 😄 so keep it a little looser than you think!
If you love rice as much as I do, here you’ll also find my special on rice with lots of ideas and useful tips
Pairing rice with seafood is definitely tempting, and I also leave you these seafood risottos that I hope will tease your taste buds:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups rice
- 9 oz shrimp (shelled)
- 5 oz lupini clams
- 1/2 onion (chopped)
- 2 zucchini (medium)
- 1/2 cup peas (from a jar or frozen)
- 1 clove garlic
- 1/4 cup dry white wine (dry)
- 4 1/4 cups vegetable broth
- as needed extra virgin olive oil
- 1 tbsp butter (for finishing)
- to taste lemon zest (grated — I WOULD SAY MANDATORY, sorry!)
- to taste fresh chopped parsley
- to taste salt
- to taste pepper
Steps
Let’s start with the shellfish.
In a frying pan add a drizzle of extra virgin olive oil and put the lupini clams on medium-high heat so they open, keeping and filtering the liquid they release.
In the same pan, add the garlic and when it is golden, add the shrimp for a couple of minutes, then set them aside.In a saucepan put a couple of tablespoons of extra virgin olive oil and, as it sizzles, add the chopped onion and cook until translucent.
Add the rice and toast it for a couple of minutes, then add the wine and let the alcohol evaporate over medium heat.
Bring the rice to cooking by adding the broth as needed, and after about 10 minutes add the zucchini (washed and diced) and the peas.
Also add the lupini clams, the shrimp and the reserved liquid, finishing the cooking and seasoning with salt and pepper.
Before serving, finish with olive oil and butter, add fresh chopped parsley and a generous grating of zest from an organic or untreated lemon.
I always use a very fine grater for the lemon zest so it distributes better on the plate. If you want, I can leave you the one I use here.Finished in no time, this easy shrimp risotto is extremely tasty!
Enjoy your meal! Annalisa
Notes
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