No-Stir Creamy Basil Seafood Risotto Make something special for dinner. Made with shrimp, mussels and scallops, simmered in Creamy Basil Alfredo sauce, this creamy risotto is a seafood trifecta you just can't beat. And say good bye to constant stirring or adding in broth — our skillet-made version streamlines the cooking process, ensuring even cooking with just a few easy steps. 6 Servings 15 minutesPrep Time 27 minutesCook Time print Ingredients Directions Ingredients 2 tablespoons salted butter 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste 1-1/2 cups risotto rice (Carnaroli or Arborio rice) 2 large shallots,, finely chopped (1/4 cup) 2 cloves garlic, finely chopped 1 cup dry white wine 2-1/2 cups vegetable broth 1 jar (15 ounces) Bertolli® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce 1/2 pound large raw shrimp,, peeled and deveined (26-30 count) 1/2 pound bay scallops,, side muscle removed 1/2 pound small mussels,, cleaned 1/2 cup chopped fresh basil 1/2 teaspoon kosher salt 1 medium lemon,, finely zested Directions Step 1: Heat butter, oil and rice in large non-stick skillet on medium heat. Cook 2-3 min. or until rice is evenly coated with oil. Add shallots and garlic; cook 1 min. or until fragrant. Add wine; bring to boil. Cook 2-3 min. or until all liquid is completely absorbed by the rice. Step 2: Combine broth and sauce in large bowl. Add sauce mixture to skillet, reserving 1 cup for later use. Bring to simmer. Reduce heat to medium-low; cover and cook 10 min. Step 3: Stir in reserved sauce mixture. Top with seafood; cover with lid. Cook 10 min. or until mussels have opened and rice is al dente. Finished risotto should be loose enough to run into a flat disk when ladled onto a plate. If the risotto seems too thick, add additional broth to achieve the desired consistency. Step 4: Discard any mussels that do not fully open during cooking. Stir in remaining ingredients. Serve immediately, topped with additional basil and lemon wedges, if desired. Tips: Risotto Facts: Finished risotto should be loose enough to run into a flat disk when ladled onto a plate. If the risotto seems too thick, add additional broth to achieve the desired consistency. This streamlined version of risotto simplifies the process considerably. Traditional risotto requires constant stirring while adding hot broth in multiple additions. Our version, made in a large skillet versus a pot, ensures even cooking of the rice with only a few easy steps. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
