Seafood Risotto

Seafood Risotto

This relaxed version of risotto will have you dreaming of a beach vacation as you sample the creamy texture of gluten-free rice combined with fresh scallops and shrimp. Dairy-free, garlic-and onion-free, migraine-free, and low-FODMAP.


Risotto is such a calming, comforting dish that can be adjusted to fit the tastes of those seated at the table. At our City-Ranch, we love fresh seafood, so I add scallops and shrimp to our risotto.

Many restaurant-style risottos will call for onions, garlic, cheese, and sometimes cream. This recipe lacks all of those items yet is able to evoke a flavorful quality through the use of fresh herbs and briny clam juice. And, why mess with the creaminess of a well-made risotto by adding cheese and dairy cream? Let the true flavor and texture of Arborio rice wash over you like waves on a beach.


For Risotto
  • 3 ½ cups stock (I use Onion-Free Chicken Stock or Vegan Vegetable Stock or the remaining stock from making collard greens)
  • 1 Tbsp Garlic-Infused Oil
  • EITHER 2 Tbsp unsalted butter OR 2 Tbsp plain vegetable oil (canola, olive, grapeseed)
  • 1 ½ cups Arborio rice (it is very important to use Arborio, as this rice puffs up and becomes creamy as it is cooked; I use RiceSelect)
  • 1 dried bay leaf
  • 1 cup dry white wine (such as Chardonnay)
  • 1 cup clam juice (I use Bar Harbor)
For Dish
  • 2 Roma tomatoes, deseeded and diced
  • 1 Tbsp fresh basil chiffonade
  • 1 Tbsp fresh lemon zest
  • 1 Tbsp fresh lemon juice
  • 2 - 3 Tbsp fresh green bell pepper or, if in season, fresh hatch chili pepper, deseeded and diced
  • ½ lb fresh scallops
  • ½ lb fresh peeled and deveined shrimp


    For Risotto
  1. In a small saucepan on stove top, add stock. Heat stock over medium-high heat to just simmering, and then reduce heat to low to maintain simmer. Keep at simmer throughout the next steps of making risotto.
  2. In a large pot or Dutch oven on top of stove, add Garlic-Infused Oil and either butter or plain vegetable oil. Heat at medium-high heat until just glistening.
  3. Add to hot oil rice. Stir constantly with wooden spoon for approximately 2 minutes or until rice grains are coated and translucent.
  4. Once rice is toasted, immediately add to pot bay leaf and 1 cup white wine. Pour yourself a glass and toast to you for making a marvelous dinner with easy clean up!
  5. In a second, small saucepan on stove top, add clam juice. Heat clam juice over medium-high heat to just simmering, and then reduce heat to low to maintain simmer. Keep at simmer throughout the next steps of making risotto.
  6. Constantly stir rice until it has absorbed almost all of the liquid. Then begin adding stock ½ a cup at a time. Stirring. Adding another ½ at a time until all of the stock is used. Do not rush this process. Find some good music to jam to, take another sip of vino, and chill while stirring. This process can be very mediative. The rice will begin thickening, plumping, and becoming creamy through this step. As you stir, it should resemble gentle waves on an open sea.
  7. Once all of the stock has been used {turn off the burner under the stock sauce pan}, add 1 cup clam juice to the rice {turn off burner under clam juice sauce pan}. Stir rice until all of the juice has been absorbed. Your dish should now have a good, fresh salt-air scent to it and the rice should be done with a slight al dente texture.
  8. For Dish
  9. Once the risotto is smooth, creamy, and has taken in all of the liquid, it is time to add the ingredients to make this risotto a complete meal. If you have other ingredients you'd like to try, then here is the moment to add them.
  10. Add to pot of risotto diced tomatoes, basil, lemon zest and juice, diced pepper or chili, scallops, and shrimp. Gently stir to incorporate all ingredients. Cover pot with lid and allow dish to cook for 4 to 6 minutes or until shrimp have just turned pink and curled a bit. Do not overcook the seafood.
  11. Turn off the stove. Sample the dish. If it needs salt and pepper, add it at this stage.
  12. Serve piping hot.


  • Serve risotto over a bed of fresh baby spinach. The heat from the rice will gently wilt the spinach, and the spinach lends a lovely burst of green color, natural umami, calcium, and fiber to the dish.
  • Store leftover risotto in storage container in refrigerator for up to 1 day (it's seafood, y'all, so it has a shorter shelf life). Reheats nicely.
  • Migraine Info: Some wines are not well tolerated by those sensitive to migraine. However, clear, non-bubbly wine such as Chardonnay, in small quantities, should be A-OK.