Tomato Basil Risotto with Clams and Mussels
A silky risotto infused with a bright tomato‑basil puree, studded with sweet clams and mussels, and finished with lemon zest and a hint of red pepper flakes. The creamy rice base balances the briny seafood for an elegant yet comforting dinner.
Maker: Shawn Williams—Kitchen Swagger
From: Instagram(view original)
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Ingredients
- 1/2 lb clams
- 1/2 lb mussels
- 5 1/2 cup vegetable stock
- 1 cup arborio rice
- 1 1/4 cup white wine
- 1/2 cup parmesan cheese
- 1 shallot
- 1 lemon
- 4 clove garlic
- 3 tbsp butter
Tomato Puree
- 2 cup cherry tomatoes
- 3.5 large basileaves
- 1 tsp red pepper flakes
- to taste olive oil
- to taste salt
Instructions
- 1Heat 2–3 tbsp olive oil in a large, heavy‑bottomed pan over medium heat.
- 2Add the sliced shallot, sliced garlic, and red pepper flakes; sauté for 1 minute until fragrant.
- 3Add the halved cherry tomatoes, season with a pinch of salt, and cook 3–4 minutes until the tomatoes soften and begin to burst.
- 4Transfer the cooked vegetables to a blender, add the basil leaves, and blend until a smooth, creamy puree forms. Set the puree aside.
- 5Return the pan to the heat, add the arborio rice, and toast for about 30 seconds, stirring constantly to coat the grains.
- 6Pour in ½ cup white wine, stir, and let it simmer until the liquid is mostly absorbed (about 30 seconds).
- 7Begin adding the hot vegetable stock, ¾ cup at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. Continue this process for 18–20 minutes, or until the rice is al‑dente and the mixture is creamy.
- 8When the risotto is just about done (about 5 minutes before finishing), stir in the prepared tomato‑basil puree, cubed butter, grated parmesan, and the zest of half a lemon. Mix until the butter melts and the risotto becomes glossy and thick. Adjust seasoning with additional salt or puree if desired.
- 9While the risotto is finishing, place the clams and mussels in a separate lidded pan. Add the juice of the remaining half of the lemon and ¾ cup white wine, cover, and bring to a gentle simmer. Cook 5 minutes, or until all shells have opened; discard any that remain closed.
- 10Remove the seafood pan from the heat. Using a slotted spoon, transfer the cooked clams and mussels onto the risotto, distributing them evenly.
- 11Plate the risotto, drizzle each serving with a little extra olive oil, sprinkle with freshly chopped basil, and finish with a final pinch of lemon zest.
- 12Serve immediately while hot and enjoy.
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Frequently asked questions
- How long does it take to make Tomato Basil Risotto with Clams and Mussels?
- About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
- How many servings does this Tomato Basil Risotto with Clams and Mussels recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tomato Basil Risotto with Clams and Mussels recipe come from?
- It was shared by Shawn Williams—Kitchen Swagger on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.