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Seafood Risotto


1/2 lb Toppits Large Raw Peeled & Deveined Tail-On Shrimp, thawed

1/2 lb mussels and clams, thawed

2 Toppits Garlic Pop Herbs

1 Toppits Chili Pepper Pop Herb

4 Toppits Parsley Pop Herbs

5 cups low-salt chicken broth

3/4 cup dry white wine

6 tbsp. butter

3/4 cup onion, finely chopped

1 1/2 cups Arborio rice

Salt and pepper, to taste

Optional: Add Calamari Rings and Scallops


  1. Bring broth and 1/4 cup of wine to a simmer in a medium saucepan.  Reduce heat, keeping hot.  Melt 2 tablespoons of butter in a skillet over medium heat.  Add 1 cube of garlic, 1 cube of chili pepper and sauté for 3 minutes.  Add shrimp and shellfish to the pan and sauté until the shrimp begin to turn pink, about 2 minutes.  Add remaining 1/2 cup of wine and simmer until shrimp and shellfish are just cooked through.

  2. Drain shrimp and shellfish, reserving cooking liquid. 

  3. Melt remaining 4 tablespoons of butter in a large heavy saucepan over medium heat.  Add onions and remaining 1 cube of garlic; sauté until onion is pale golden, about 4 minutes.  Add rice and stir to coat, about 2 minutes then add 2 cups of broth mixture.  Simmer until liquid is absorbed, stirring often. 

  4. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.  Stir in reserved shrimp and shellfish cooking liquid. 

  5. Cook until rice is just tender and mixture is creamy, about 5 minutes.  Remove from heat.

  6.  Stir seafood and parsley cubes into risotto, and season with salt and pepper to taste.  


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