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, No Oil Added

Daily value:

32%

Servings:

4
  • Fat 75g 115%
  • Carbs 286g 95%
  • Saturated 31g 157%
  • Fiber 8g 32%
  • Trans 1g
  • Sugars 19g
  • Monounsaturated 19g
  • Polyunsaturated 14g
  • Protein 154g 309%
  • Cholesterol 720mg 240%
  • Sodium 2,671mg 111%
  • Calcium 180mg 18%
  • Magnesium 383mg 96%
  • Potassium 3,449mg 99%
  • Iron 74mg 411%
  • Zinc 204mg 1,358%
  • Phosphorus 2,475mg 354%
  • Vitamin A 1,343µg 149%
  • Vitamin C 107mg 179%
  • Thiamin (B1) 3mg 167%
  • Riboflavin (B2) 4mg 223%
  • Niacin (B3) 49mg 246%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 749µg 187%
  • Vitamin B12 192µg 3,201%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 78µg 97%
See detailed nutritional info Have a question about nutritional data? Let us know.
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