Best of the East Seafood Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice infused with saffron and briny seafood, finished with a splash of white wine for a luxurious Italian classic. This italian-inspired pasta ready in about 75 minutes pairs arborio rice, shrimp, mussels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 30 min Cook: 45 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp butter in a large skillet over medium heat. Add 1 finely diced onion and 2 minced garlic cloves. Sauté 5 minutes until translucent. Stir in 1.5 cups arborio rice and cook 2 minutes, stirring constantly.
  2. Step 2: Add 1/2 tsp saffron threads and 1 cup dry white wine. Cook until liquid is absorbed (about 10 minutes). Gradually add 4 cups vegetable broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. This should take about 25 minutes total.
  3. Step 3: Meanwhile, heat 1 tbsp butter in a separate pan. Add 12 oz shrimp (deveined and peeled), 1.5 lbs mussels (steamed open), and 8 oz scallops (patted dry). Cook 5-7 minutes until seafood is opaque and mussels have opened. Discard any unopened mussels.
  4. Step 4: Stir seafood into risotto. Add remaining 2 tbsp butter and 1/2 cup grated parmesan. Cook 2 minutes until glossy and creamy. Season with salt and pepper to taste.

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Frequently asked questions

How long does Best of the East Seafood Risotto take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the East Seafood Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Best of the East Seafood Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the East Seafood Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best of the East Seafood Risotto?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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