Risotto giallo alle zucchine e frutti di mare

And today I am going to serve you a risotto with saffron, zucchini and seafood.  It is a favorite for not too hot summer nights.

Seafood saffron risotto

Other than that, I am honestly too tired to write… These are quite tiring days with the new job, new city and new everything…

Will let you enjoy the risotto!

Saffron seafood and zucchini risotto #latergram

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 2 Serving


  • 7 oz. arborio rice
  • 2 zucchini
  • 2 summer squash
  • 1 cup frozen seafood medley
  • saffron
  • oil
  • dry white wine
  • salt
  • parsley (optional)


  1. Saute the diced zucchini and squash in hot oil and let them wilt a bit.
  2. Ad the rice and cook it until it is translucent.
  3. Add a good 1/4 cup or so of wine and let evaporate
  4. Add the frozen seafood and mix well.
  5. Add boiling water as needed and one laddle at a time until the rice is almost cooked through.
  6. Salt to taste and add the safron.
  7. Finish cooking and add parsley if you like it.

This entry was posted in Entrée, Primi, Risotto, Seafood and tagged , , . Bookmark the permalink.

4 Responses to Risotto giallo alle zucchine e frutti di mare

  1. Pingback: 15 minutes risotto with zucchini, dashi and bonito flakes | An Italian cooking in the Midwest

  2. Love seafood risottos…yours looks delicious! Thanks for sharing 🙂 ela

  3. Ramona says:

    Looks like an amazing meal full of great flavor!

Comments are closed.