Oyster Risotto Recipe

Oyster Risotto
Allison Beck

Ingredients

  • 4 cups chicken stock
  • 3 tablespoons butter
  • 1 small yellow onion, finely diced
  • 1 ¼ cups Arborio rice
  • ½ cup white wine, such as Sauvignon Blanc
  • ½ cup frozen spinach, defrosted and drained of excess moisture
  • 24 fat and juicy oysters, such as Fanny Bay, scrubbed and shucked
  • Salt, to taste
  • ¼ cup finely grated Parmigiano-Reggiano (optional)
  • Basil or dill, for garnish

For me, there are really only two ways I like my oysters: fried, like at Pearl Oyster Bar to go with my lobster roll; or atop a Caesar salad at Palmetto Café in Charleston, S.C. But last summer, I fell in love with oysters again, this time in a light yet filling seafood risotto.

Inspired by Oysters Rockefeller (shucked oysters topped with green herbs, breadcrumbs, and lots of melted butter, and then broiled), I created a rich-tasting alternative that really isn't all too rich — plus, it's not too seafood-y (for those who'd rather eat a steak than a lobster), and it's gluten-free.

Click here to see 7 Outstanding Oyster Recipes. 

Directions

In a small pot, bring the chicken stock to a boil, then lower the heat to keep the stock warm.

Heat the butter in a large saucepan until bubbly. Add the onion and sauté until translucent. Add the rice and cook until the outer edge of each grain is translucent, stirring constantly for about 5 minutes. Add the wine and cook over medium heat until fully absorbed, stirring constantly.

Begin adding the warm stock in ½ cup portions, and stir until all the liquid is absorbed. Slowly incorporating the liquid and constantly stirring ensures that the starch from each grain of rice is released into the mixture, resulting in a creamy, butter-like risotto. Continue to add the stock until the rice is fully cooked and has reached a creamy consistency. Add the spinach and continue to cook, stirring constantly for 1 minute. Add the oysters and a pinch of salt. Cook for 2 minutes then add the Parmigiano. 

Serve immediately with a pinch of dill or basil, for garnish.

Nutrition

Calories per serving:

637 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:

32%

Servings:

4
  • Fat 19g 29%
  • Carbs 72g 24%
  • Saturated 8g 39%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 4g
  • Protein 39g 77%
  • Cholesterol 180mg 60%
  • Sodium 668mg 28%
  • Calcium 45mg 4%
  • Magnesium 96mg 24%
  • Potassium 862mg 25%
  • Iron 18mg 103%
  • Zinc 51mg 339%
  • Phosphorus 619mg 88%
  • Vitamin A 336µg 37%
  • Vitamin C 27mg 45%
  • Thiamin (B1) 1mg 42%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 12mg 61%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 187µg 47%
  • Vitamin B12 48µg 800%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 19µg 24%
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