Risotto with Clam Sauce • Seafood Nutrition Partnership


1 cup arborio rice
1/4 cup olive oil, divided
6 garlic, cloves sliced
1/4 cup onions, white or yellow, chopped
3 1/2 cups water, divided
2 Tbsp. butter, unsalted
1/2 tsp. thyme, dried
1/2 tsp. basil, dried
1 lemon, juiced
1-14.5 oz. canned tomato, chopped
1-10 oz. canned clams, chopped
To taste - salt & pepper (S&P)
From SNP Eating Heart Healthy Nutrition Program | Created By Chef Kelly Armetta, Hyatt Regency Boston


1.Wash arborio rice and heat 2 tablespoons of olive oil on a medium heat.
2.Add 1/2 the garlic and 1/2 the onions. Saute until aroma is released.
3.Add rice and mix to coat. Add 1 cup of the water. Stir rice.
4.Add 2/3 cup of the remaining water. Stir and allow water to be absorbed.
5.Repeat Step 4 two more times.
6.When finished, add 1/2 the butter. Stir rice to incorporate and season.
7.In another pan, heat remaining olive oil, add garlic and onions with thyme and basil. Sauté.
8.Add remaining 1/2 cup water and lemon juice. Cook for 2 minutes.
9.Add the tomatoes and clams with juice. Cook 4 to 5 minutes.
10.Remove from the heat and let cool for 2 minutes. Add remaining 1 tablespoon butter and swirl to incorporate.
11.Serve over risotto.
12.Note: pepper flakes can be added during the cooking of the clam sauce if desired.

All of the comfort of risotto plus the deliciousness of clam sauce make this Risotto with Clam Sauce a dish you won’t want to miss.

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