Risotto alla Pescatora

Name: Risotto alla Pescatora
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: Italian
Ingredients: 320 g Risotto rice; 600 g Seafood, cleaned mixed shellfish and fish; 300 g Tomato, peeled and chopped; 120 ml White wine; 2 clove Garlic, finely chopped; 15 g Parsley, chopped; 40 g Olive oil; 8 g Salt; 2 g Black pepper, freshly ground; 1200 g Water, hot

Risotto alla Pescatora · ready in 42 min · 4 servings · 555 kcal per serving · medium · 10 ingredients

A coastal Italian seafood risotto where tomato, white wine, garlic, parsley, and tender seafood give the rice a briny, bright finish without cheese.

Prep: 10 min
Cook: 32 min
Total: 42 min
Serves: 4
kcal: 555
Difficulty: medium

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

320 gRisotto rice
600 gSeafood, cleaned mixed shellfish and fish
300 gTomato, peeled and chopped
120 mlWhite wine
2 cloveGarlic, finely chopped
15 gParsley, chopped
40 gOlive oil
8 gSalt
2 gBlack pepper, freshly ground
1200 gWater, hot

Equipment

stovetop, wide pan, saucepan, ladle, knife, cutting board, wooden spoon, serving spoon, bowl

Instructions

Prepare the station
Gather and measure every ingredient, rinse parsley, pat seafood dry, and set out a wide pan, saucepan, ladle, knife, board, and spoon. · 10 min
What to look for: All ingredients are measured and the seafood looks dry on the surface.
Heat salted water
Heat water with 4 g salt in the saucepan until steaming, then keep it at a gentle simmer for adding to the rice in small ladles. · 5 min
What to look for: Small bubbles rise steadily and the water gives off steam.
Soften the garlic
Warm olive oil in the wide pan over medium heat, add garlic, and stir until fragrant without letting it brown. · 2 min
What to look for: Garlic smells sweet and stays pale.
Toast the rice
Add risotto rice and stir constantly until the grains look glossy and the edges turn slightly translucent. · 2 min
What to look for: Rice grains are shiny with faintly translucent rims.
Add the wine
Pour in white wine and stir until the pan smells clean and the liquid is almost fully absorbed by the rice. · 2 min
What to look for: The rice looks moist but no loose wine pools in the pan.
Simmer with tomato
Stir in tomato and a ladle of hot water, then simmer while stirring often and adding more water as each ladle is absorbed. · 12 min
What to look for: The rice releases starch and the tomato turns the liquid light red.
Cook the seafood
Fold in seafood with another ladle of hot water and cook gently until shells open, fish flakes, and shrimp turn opaque. · 7 min
When it is done: Seafood is opaque, shells are open, and fish reaches 63°C / 145°F.
Finish the risotto
Season with remaining salt and black pepper, stir in parsley, and rest the risotto until creamy and softly flowing. · 2 min
What to look for: The risotto spreads slowly when the pan is tilted.
Serve at once
Serve immediately in warm bowls while the rice is creamy, the seafood is tender, and the parsley aroma is fresh. · 1 min
What to look for: Each bowl looks glossy with visible seafood and flecks of parsley.

Nutrition (per serving)

kcal	555
Protein	34 g
Carbohydrates	71 g
of which sugars	2 g
Fat	13 g
of which saturated	3 g
Fibre	2 g
Sodium	1244 mg

Nutri-ScoreA

Allergens

Contains: fish, crustaceans, molluscs, sulphites

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Reheat gently on the stovetop with a little water until steaming and seafood reaches 74°C / 165°F.

Ingredient substitutions

Risotto rice

Carnaroli rice: Use another Italian risotto rice with high starch for the same creamy texture.

Seafood

Mixed shellfish and fish: Keep a similar mix of firm fish, shrimp, mussel, clam, or squid by weight.

White wine

Water: Use water if avoiding wine, accepting a less aromatic risotto.

Olive oil

Butter: Use only if dairy is acceptable, though olive oil is more typical for coastal versions.