Slow-Cooker Seafood Risotto
By Sara MayerPublished on October 16, 2019
Time
2 to 3 hours on high
Yield
Serves 6
Slow cooker size
4 to 7 quarts
Ingredients
Before You Begin
Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice. If you cannot find bay scallops, you can substitute 8 ounces sea scallops, quartered. You will need an oval slow cooker for this recipe. If using smaller or larger shrimp, be sure to adjust the cooking time as needed.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, 2 tablespoons butter, garlic, thyme, and saffron in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker.
- Microwave 1 cup clam juice, 1 cup broth, and wine in 4-cup liquid measuring cup until steaming, about 5 minutes. Stir broth mixture and rice into slow cooker. Gently press 16 by 12-inch sheet of parchment paper onto surface of broth mixture, folding down edges as needed. Cover and cook until rice is almost fully tender and all liquid is absorbed, 2 to 3 hours on high.
- Microwave remaining 2 cups clam juice and remaining 1 cup broth in now-empty measuring cup until steaming, about 5 minutes. Discard parchment. Slowly stream broth mixture into rice, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in remaining 2 tablespoons butter until combined.
- Season scallops and shrimp with salt and pepper and stir into risotto along with peas. Cover and cook on high until scallops and shrimp are opaque throughout, 30 to 40 minutes. Adjust risotto consistency with extra hot broth as needed. Season with salt and pepper to taste and sprinkle with chives. Serve.
Time
2 to 3 hours on highYield
Serves 6Slow cooker size
4 to 7 quartsIngredients
Ingredients
Ingredients
Why This Recipe Works
To start, we microwaved the onion and aromatics, which was easier than getting out a skillet and worked perfectly to soften the aromatics and toast the rice. We bolstered the rice with some white wine to increase depth of flavor and then stirred in a portion of a hot clam juice/chicken broth mixture, reserving the rest for later. We found that stirring it all in at once led to blown-out grains and mushy risotto. Once our rice was mostly cooked, we heated the remainder of the broth mixture and stirred it in to give the risotto a creamy texture. Now it was time for the seafood. Shrimp and scallops offered a brininess and sweetness that perfectly complemented the creamy rice, and they cooked through in 30 to 40 minutes.
Before You Begin
Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice. If you cannot find bay scallops, you can substitute 8 ounces sea scallops, quartered. You will need an oval slow cooker for this recipe. If using smaller or larger shrimp, be sure to adjust the cooking time as needed.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, 2 tablespoons butter, garlic, thyme, and saffron in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker.
- Microwave 1 cup clam juice, 1 cup broth, and wine in 4-cup liquid measuring cup until steaming, about 5 minutes. Stir broth mixture and rice into slow cooker. Gently press 16 by 12-inch sheet of parchment paper onto surface of broth mixture, folding down edges as needed. Cover and cook until rice is almost fully tender and all liquid is absorbed, 2 to 3 hours on high.
- Microwave remaining 2 cups clam juice and remaining 1 cup broth in now-empty measuring cup until steaming, about 5 minutes. Discard parchment. Slowly stream broth mixture into rice, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute. Gently stir in remaining 2 tablespoons butter until combined.
- Season scallops and shrimp with salt and pepper and stir into risotto along with peas. Cover and cook on high until scallops and shrimp are opaque throughout, 30 to 40 minutes. Adjust risotto consistency with extra hot broth as needed. Season with salt and pepper to taste and sprinkle with chives. Serve.
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