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Seafood Risotto
Made for seafood lovers

Seafood Risotto

Seafood Risotto is a simple recipe made in one pan using fresh or frozen seafood mix. A beautiful family meal for all seasons.

Seafood Risotto
The best seafood risotto that I have ever eaten in my life was in Rome, right next to the Mercato Trionfale, only a few steps away from the Vatican. It was in a small, local diner with zero foreigners, except for us :) For whatever reason, only the Italians occupied the bistro that celebrated fresh seafood delicates. The seafood tasted like the sea, with the juices, freshest, most delicious produce that honestly celebrated the best that the world offers. It was so simple, yet so full of aroma that to this day, two years later, we can’t forget it. But that doesn’t mean that we haven’t tried recreating it. We love Risotto Frutti di Mare or Seafood Risotto. It’s simple to make, it takes about 30 minutes from start to finish, and it’s a beautiful family meal that both beginners or those more experienced can make.

This is why seafood lovers will love this Risotto

Seafood Risotto is one of our all-time favorite seafood dishes (apart from this comforting Brodet). These are the reasons why we love this recipe and why we believe you will too:

  • feel free to use fresh or frozen seafood (we love a combo of mussel, shrimp, and squid)
  • this risotto is super creamy, without using any cream
  • this meal is light, incredibly flavorful, and we just like to eat it with a spoon instead of a fork
  • the seafood is perfectly cooked and juicy
  • an excellent meal for a busy workday
  • we can easily make it in all seasons
  • we will only need one pan for this recipe

Seafood Risotto

Seafood Risotto

Essential ingredients for a delicious creamy Seafood Risotto

We will need 9 ingredients for this simple recipe. They are accessible everywhere across the world and are super easy to find.

Seafood feel free to use fresh or frozen seafood. We usually use frozen seafood because it's easier to find in most stores, and it works so well. However, if you live near the sea, then definitely fresh. Shrimp, squid, mussels, and fish work great.

Olive oil - adds a specific subtle Mediterranean aroma. Use high-quality olive oil, or substitute with canola oil.

Onion, garlic, celery stalk - Finely dice the vegetables and saute until cooked and smells divine.

Rice - Use rice for risotto, like Arborio rice. This is important to make sure the risotto will be creamy. Arborio rice doesn't overcook easily, and it is more starchy than long-grain rice.

White wine - Always add the wine when your pan is set over high heat. This way, the alcohol will evaporate, creating an exquisite flavor. Use Chardonnay or Pinot Grigio.

Stock / Broth - using vegetable broth or fish stock is essential. It's full of flavor, and it elevates the dish. You can make the vegetable broth from scratch at home or buy it in your local store. If you are in a hurry, feel free to use water. 

Butter - this is crucial. Before serving, add some butter to make the risotto flavorful, creamy, and delicious.

Pan frying rice for Seafood Risotto

Adding vegetable stock to rice for Seafood Risotto

Adding butter to rice for Seafood Risotto

How to make creamy seafood risotto from scratch at home

This seafood risotto is a great recipe for beginners or those of you who are more advanced. The preparation is straightforward, and we will only need one pan; how fun is that. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.

  1. Sauté onion, garlic, and celery.
  2. Add the rice and sauté. 
  3. Gradually start adding the broth to the rice and continue to simmer. 
  4. Add in the seafood and cook for a couple of minutes. 
  5. Add in the butter and season to taste.
  6. Divide between four deep plates and serve.

If you're using frozen seafood, place the bag with the frozen seafood in a large bowl filled with room-temperature/lukewarm water. Place the seafood in the water when you start cooking.

Seafood Risotto

Seafood Risotto


Always prepare this Seafood Risotto recipe from scratch and serve warm. If you have any leftovers, feel free to store them in an airtight container, in the fridge, until the next day. Reheat very well before serving.

Try these delicious seafood recipes too


Lets get cooking!

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  • frozen seafood

    If you're using frozen seafood, place the bag with the frozen seafood in a large bowl filled with room-temperature/lukewarm water. Place the seafood in the water when you start cooking.

  • saute the vegetables and rice

    Place a large non-stick pan over low heat. Add olive oil, finely diced onion, finely minced garlic, and finely diced celery. Cook for 5 - 8 minutes, stirring occasionally. Add the rice, stir and cook saute for 2 - 3 minutes over low heat. Increase the heat, pour in the white wine, and cook for 1 - 2 minutes, occasionally stirring for the alcohol to evaporate.

  • cook the rice

    Gradually, ladle by ladle, start adding the vegetable (or fish) stock. Add the next ladle of stock only when the first one is cooked into the rice. Repeat the process until the rice almost cooks. It will take about 12 minutes. Make sure to stir the risotto regularly.

  • add the seafood

    Add the seafood to the risotto and bring to a boil. Simmer for 5 minutes cover with a lid. Remove from the heat, add in the butter, stir for the butter to melt, then season to taste with salt and pepper. Cover with a lid and set aside for 2 - 3 minutes.

  • serve

    Divide the Frutti di Mare Risotto between four plates. Optionally serve with a teaspoon of Gremolata sauce


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