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Seafood Risotto


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Rate this recipe 4.3/5 (20 Votes)


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup white wine
  • 3 cups warm chicken stock or broth, divided
  • 1 (6-ounce) fresh lobster tail, diced
  • 4 ounces fresh rock shrimp or other small shrimp, peeled and deveined
  • 1/4 cup yellow corn kernels
  • 1/4 cup sliced leeks
  • 2 tablespoons mixed chopped herbs (chervil, tarragon, chives)
  • 3 tablespoons diced tomato
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground white pepper



Step 1

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.
2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper.

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