Creamy risotto with mussels, shrimp and squid Recipe

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Shrimp, calamari, and mussels bring the flavors of the sea to this easy risotto.

Prep time:
Cook time:
Servings: 3 servings


Cost per serving $6.99 view details


Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
Season with pepper and serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 829g
Recipe makes 3 servings
Calories 992  
Calories from Fat 303 31%
Total Fat 34.25g 43%
Saturated Fat 13.6g 54%
Trans Fat 0.0g  
Cholesterol 566mg 189%
Sodium 1642mg 68%
Potassium 1399mg 40%
Total Carbs 83.67g 22%
Dietary Fiber 2.0g 7%
Sugars 2.73g 2%
Protein 74.3g 119%
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