Seafood Risotto

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Made with the readily available long-grain rice instead of Italian short-grain, this seafood risotto does not require constant stirring as does traditional risotto.

Seafood Risotto

Makes: 6 servings

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  • 4 cups reduced-sodium chicken broth, divided
  • 1/2 cup chopped onions
  • 1 1/3 cups uncooked long-grain rice
  • 1/4 cup dry white wine
  • Pinch saffron
  • 12 ounces fresh or frozen seafood, (bay scallops and/or small shrimp)
  • 1/2 cup frozen peas
  • 1/4 cup chopped pimiento
  • Salt & freshly ground pepper to taste


  1. Pace 1/4 cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3 3/4 cups broth, rice, wine and saffron. Bring to a boil. Cover and simmer over low heat until rice is tender, 20 to 25 minutes. (The risotto should have a creamy consistency.)
  2. Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.


Per serving: 241 calories; 1 g fat (0 g sat, 0 g mono); 22 mg cholesterol; 38 g carbohydrates; 16 g protein; 1 g fiber; 251 mg sodium; 287 mg potassium.

Nutrition Bonus: Folate (44% daily value), Selenium (27% dv), Vitamin C (19% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 1/2 very lean meat

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Ease of Preparation
Total Time
45 minutes or less
Main Ingredient

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