Nutritional Info

Nutrition Facts

Serving Size 1 (331g)

Calories 480
Calories from Fat 199 (41%)
Amount Per Serving %DIV
Total Fat 22.1g 34%
Saturated Fat 5.9g 30%
Monounsaturated Fat 11.4g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 156.3mg 52%
Sodium 851.4mg 37%
Potassium 479mg 10%
Total Carbohydrate 10.1g 3%
Dietary Fiber 0g 0%
Sugars 9.9g
Protein 53.1g 106%

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Recipe Description
Creamy, buttery risotto is the perfect taste counterpart to freshly steamed clams and mussels. This dish makes an excellent choice for serving at a special dinner party.
Prep time
40 min
Cook time
50 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  dry white wine
1 Pinch(pn)  saffron threads
12   mussels, scrubbed and debearded
12   clams, scrubbed
2 Cup(c)  reduced sodium, defatted chicken broth
1 Cup(c)  water
2 Tablespoon(T)  olive oil
1 Cup(c)  onion, chopped
3 Clove(clv)  garlic, minced
1 1/2 Cup(c)  arborio or other short grain rice
1 1/2 Cup(c)  plum tomatoes, chopped
1/4 Teaspoon(t)  thyme, dried
1/4 Teaspoon(t)  freshly ground pepper
1/2 Teaspoon(t)  kosher salt (optional)
1/4 Cup(c)  parmesan cheese, grated
2 Tablespoon(T)  fresh parsley, chopped


In a large Dutch oven, heat the wine and saffron until boiling. Add the mussels and clams and cover and steam until they open. The clams will take longer to cook than the mussels. Discard any shellfish that remain closed. With a slotted spoon, remove the shellfish to a bowl. Cover loosely with foil. Strain the cooking liquid through a fine mesh sieve or coffee filter and reserve. Wipe out the pot. Combine the broth, water, and shellfish cooking liquid in a small pot or microwavable measuring cup. Heat until very hot. Heat the oil in the Dutch oven. Over moderate heat, cook the onions and garlic until golden, about 5 minutes. Add the rice, tomatoes and thyme. Cook, stirring constantly, until all is shiny with oil. Add about 1 cup of the hot liquid to the rice. Bring to a boil, reduce to a simmer, and stir. When almost all of the liquid is absorbed, stir in another cup. Continue to do this until all of the liquid is used and the rice is creamy on the outside but still a bit firm to the bite. This will take about 20 to 30 minutes. Stir in the pepper, and the salt and Parmesan, if desired. Put the risotto in a serving bowl and top with the mussels, clams, and parsley.

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