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    Seafood Risotto


    4-6 Servings
    4 tbspPastene Extra Virgin Olive Oil
    1 1/2 cupsPastene Italian Arborio Rice
    2 tbspPastene minced garlic
    3 cupsfish or chicken stock
    5 ozbaby clams
    1 pinchsaffron
    12fresh shrimp, peeled and deveined
    12fresh scallops
    1 tbspchopped fresh parsley
    1 tbspchopped fresh basil
    Pastene Parm cheese


    • Heat olive oil in a saucepan over medium heat. Add rice and garlic. Cook until lightly browned. 
    • Add 1 cup of fish or chicken stock. Continue cooking, stirring, until liquid is absorbed. Repeat until all necessary stock is absorbed. 
    • Add clam juice from clams (reserve clams for later) and saffron. Mix well. Cook rice until nearly tender. 
    • Arrange shrimps and scallops on top of rice, cover, and cook five minutes until seafood is cooked. 
    • Stir in parsley, basil, and reserved clams. Serve hot with grated Parmesan, if desired. 

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