Seafood Orzo Risotto with Shrimp, Calamari, and Clams

Ingredients

• 150 g orzo pasta
• 150 g large shrimp, peeled and deveined
• 100 g calamari rings
• 200 g fresh clams, scrubbed
• 2 tbsp olive oil
• 120 ml dry white wine
• 500 ml low‑sodium chicken broth
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat; add the minced garlic and sauté 1 minute until fragrant.

2. 2

   Add the orzo and toast lightly, stirring constantly for 2 minutes, then deglaze with the white wine and let it reduce by half, about 3 minutes.

3. 3

   Pour in the chicken broth, bring to a gentle simmer, and cook, stirring occasionally, for 12‑15 minutes until the orzo is al dente and most liquid is absorbed.

4. 4

   While the orzo cooks, heat a separate pan with a splash of oil and quickly sear the shrimp (2‑3 minutes) and calamari rings (2 minutes) until just opaque; set aside.

5. 5

   Add the clams to the skillet with the orzo, cover, and steam for 4‑5 minutes until the clams open; discard any that remain closed.

6. 6

   Stir the cooked shrimp, calamari, lemon zest, lemon juice, and parsley into the risotto; season with salt and pepper to taste.

7. 7

   Remove from heat, let rest 2 minutes, then serve hot.