Italian Herb-Baked Seafood Risotto
Creamy risotto baked with a mix of seafood and Italian herbs, creating a comforting and flavorful one-pot meal. This italian-inspired seafood ready in about 50 minutes pairs Arborio rice, shrimp peeled and deveined, scallops for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz shrimp peeled and deveined
- 8 oz scallops
- 8 oz clams, cleaned
- 4 cups, warm chicken broth
- 1 cup dry white wine
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 small, finely chopped yellow onion
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a large ovenproof skillet, heat 3 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1 finely chopped small yellow onion, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the rice become translucent.
- Step 3: Pour in 1 cup dry white wine and cook, stirring, until mostly absorbed, about 3-4 minutes.
- Step 4: Add 4 cups warm chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir to combine.
- Step 5: Nestle 8 oz shrimp, 8 oz scallops, and 8 oz cleaned clams into the rice mixture. Transfer skillet to the preheated oven and bake uncovered for 25 minutes until rice is tender and seafood is cooked through; clams should open.
- Step 6: Remove from oven, discard any unopened clams, stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Baked Seafood Risotto take to make?
Total time is about 50 minutes (15 min prep + 35 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 Italian Herb-Baked 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 Italian Herb-Baked 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 Italian Herb-Baked 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 Italian Herb-Baked Seafood Risotto?
Italian seafood 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.
