25-Min Seafood Risotto with Saffron
Creamy saffron risotto loaded with shrimp, mussels, and clams—done in 20 minutes using store-bought broth and high heat. Restaurant-quality pasta night that actually fits a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 4 cups seafood broth (or chicken broth)
- 1.5 cups arborio rice
- 8 oz large shrimp, peeled
- ½ lb mussels, cleaned
- 6 whole littleneck clams
- ¼ tsp saffron threads
- ½ cup white wine
- ½ cup parmesan, grated
Instructions
- 1
Heat broth in a small pot. Steep saffron in 2 tbsp warm broth for 30 seconds, then stir back into the broth.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add minced garlic, cook 30 seconds until fragrant.
- 3
Add rice, stir constantly for 2 minutes until edges look translucent. Pour in white wine, stir until absorbed.
- 4
Add broth 1 cup at a time, stirring frequently. After 10 minutes, rice should be nearly tender.
- 5
Add shrimp, mussels, and clams to the risotto. Stir gently, cover, and cook 3 minutes until shells open.
- 6
Discard any unopened shells. Stir in parmesan and salt/pepper to taste. Serve hot with lemon wedge.
Tools you’ll need
- large skillet (12-inch minimum)
- small pot
- wooden spoon
- lid or foil for cover
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