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Photo: Peter Frank Edwards Photo by: Photo: Peter Frank Edwards

Seafood Risotto

Lobster, shrimp, and corn make up this decadent Seafood Risotto. Serve Seafood Risotto as a main dish or with  Roasted Grouper and Champagne-Citrus Beurre Blanc.

This recipe goes with Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc

Coastal Living APRIL 2012

  • Yield: Makes 5 cups


  • 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


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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Seafood Risotto Recipe