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+ servings
scallops on a plate of arborio rice

Spanish Style Seafood Risotto

Course: Dinner
Cuisine: Italian, Spanish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 295.35kcal
Author: Sarah Holt
This Spanish Style Seafood Risotto is rich, creamy, full of Spanish flavors and fresh seafood, the perfect meal for any night of the week!
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Equipment

Ingredients

Risotto

  • 4 cups chicken, vegetable or seafood broth
  • 1 tablespoon olive oil
  • 1-2 tablespoons butter
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 cup arborio rice
  • ½ cup dry white wine optional
  • 1 (15 ounce) can diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne optional for spice
  • ¼ cup fresh basil chopped
  • ¼ cup Parmesan cheese

Seafood

  • ½ pound white fish cut into bite size pieces
  • 1 pound scallops
  • shrimp, lobster, clams or mussels optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons paprika
  • 1 tablespoon olive oil

Instructions

  • Bring the broth to a boil in a small saucepan, then turn the heat to low and keep it at a simmer.
  • Heat olive oil and butter in a large saucepan or Dutch oven. Add the onion and cook for about 5 minutes, until it is translucent.
  • While the onion is cooking, season the seafood with salt, pepper, and paprika.
  • Add the garlic to the pan with the onion and cook for 1-2 minutes, until fragrant.
  • Next, add in the arborio rice to the onion mixture and toast it for about 2 minutes. Pour in the wine, if using, and cook until it is fully absorbed about 4 minutes. Pour in the can of diced tomatoes and cook, stirring, until liquid has been absorbed.
  • Add in the salt, pepper, turmeric and cayenne to the pan and stir to combine.
  • Using a ladle, add approximately 1 cup of simmering broth to the rice and cook, stirring mostly continuously until all of the broth has been absorbed.
  • In the meantime, heat 1 tablespoon of olive oil over medium-high heat in a skillet. Next, add seafood to the pan and cook until it is almost done, about 5 minutes.
  • Repeat Step 7 until you have used all of the broth. Turn off the heat, add basil and parmesan to the pan and mix until combined. Stir in the seafood, serve and top with more parmesan cheese, if desired. Enjoy!

Nutrition

Nutrition Facts
Spanish Style Seafood Risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
295.35
% Daily Value*
Fat
 
7.09
g
11
%
Cholesterol
 
40.15
mg
13
%
Sodium
 
969.66
mg
42
%
Potassium
 
365.87
mg
10
%
Carbohydrates
 
32.27
g
11
%
Fiber
 
1.47
g
6
%
Sugar
 
1.23
g
1
%
Protein
 
20.86
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
 
180.32
IU
4
%
Vitamin C
 
4.23
mg
5
%

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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