New This Month

One-Pot Seafood Orzo Risotto

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, December/January December/January 2015


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced (2 tablespoons)
  • 1/2 red onion, chopped (1 cup)
  • 1/2 bulb fennel, cored and chopped (1 cup)
  • 3 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry vermouth
  • 1/2 teaspoon saffron
  • 1 pound orzo
  • 2 cups clam juice
  • 1 cup low-sodium chicken broth
  • 12 mussels
  • 1/2 pound medium shrimp (about 16), deveined
  • 1/2 pound squid, cut into rings
  • 1 pound cockles or other small clams
  • 1 pound halibut or other meaty white fish, cut into chunks
  • Fresh flat-leaf parsley leaves, for serving


  1. Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.

  2. Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.

  3. Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.


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