Japanese Seafood Risotto

A unique take on Italian risotto, infused with the delicate flavors of Japanese seafood broth and seasonings. Creamy, savory, and surprisingly delicious!

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

2 items

Cost

£5.90/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Italian•Japanese

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food

Ingredients

Servings

1.5cupsArborio rice(Risotto rice)

£1.20

6cupsJapanese seafood broth (Dashi)(Homemade or store-bought)

£4.50

0.5lbShrimp(Peeled and deveined)

£4.00

0.3lbScallops(Sea scallops, cut into halves if large)

£3.75

0.3lbSquid(Cleaned and sliced into rings)

£2.00

1cupShiitake mushrooms(Sliced)

£3.00

1mediumShallot(Finely chopped)

£0.30

0.3cupDry sake(Optional)

£2.00

2tablespoonsButter(Unsalted)

£0.20

1tablespoonSoy sauce(Low sodium)

£0.10

1tablespoonMirin(Japanese sweet rice wine)

£0.25

1teaspoonToasted sesame oil

£0.15

2sheetsNori seaweed(Cut into thin strips for garnish)

£1.50

2stalksGreen onions(Thinly sliced for garnish)

£0.50

To tasteSalt

£0.05

To tasteWhite pepper

£0.10

Total Cost

£23.60

£5.90 per serving

Instructions

1.
In a saucepan, heat the dashi broth until simmering. Keep warm.
2.
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the shallot and cook until softened, about 3 minutes.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until lightly translucent.
4.
If using, pour in the sake and cook for 1 minute, stirring constantly, until absorbed.
5.
Begin adding the warm dashi broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
6.
While the rice is cooking, in a separate pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add the shiitake mushrooms and cook until softened and slightly browned, about 5 minutes. Add the shrimp, scallops, and squid. Cook until the seafood is cooked through, about 3-5 minutes, depending on the size. Be careful not to overcook the seafood.
7.
Stir the cooked seafood and mushrooms into the risotto. Add the soy sauce, mirin, and sesame oil. Stir to combine.
8.
Season with salt and white pepper to taste.
9.
Serve immediately, garnished with nori strips and green onions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

60g

23% of RDA

Fat

14g

20% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use good quality dashi broth for the best flavor.

Don't rinse the Arborio rice before cooking.

Stir the risotto frequently to ensure even cooking and a creamy texture.

The risotto should be creamy and slightly loose, not dry.

Adjust the amount of soy sauce and mirin to your taste.

Cooking Equipment

Large pot or Dutch oven

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Japanese Seafood Risotto

Ingredients

Instructions