Oyster Risotto Recipe


Nutrition

Cal/Serving: 678
Daily Value: 34%
Servings: 4

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat21g32%
Saturated9g45%
Trans0g0%
Carbs73g24%
Fiber2g9%
Sugars5g0%
Protein41g83%
Cholesterol185mg62%
Sodium782mg33%
Calcium133mg13%
Magnesium101mg25%
Potassium896mg26%
Iron19mg103%
Zinc51mg341%
Vitamin A1491IU30%
Vitamin C28mg46%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg56%
Niacin (B3)12mg62%
Vitamin B60mg23%
Folic Acid (B9)191µg48%
Vitamin B1248µg802%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K20µg25%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Oyster Risotto
Allison Beck

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. 

5
Ratings2

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

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.

Recipe Details

Total time: 1 hour and 20 minutes

Click here to see How to Shuck an Oyster.

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human