Rating: 3 stars
32 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 4
  • 32 Ratings


Credit: Marcus Nilsson

Recipe Summary

1 hr
15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Combine the broth and clam juice in a microwave-safe bowl and heat until very hot, 4 to 5 minutes.

  • Combine the rice, 1 tablespoon of the oil, the garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and the hot broth mixture in a 4-quart baking dish and stir. Cover tightly with foil. Bake for about 30 minutes, until the rice is almost cooked through and slightly soupy. Stir in the tomatoes, shrimp, and halibut and arrange the mussels on top. Bake, uncovered, for about 15 minutes longer, until the rice is tender and the seafood is cooked through. (Discard any mussels that do not open.)

  • Mix the chopped tarragon with the remaining 2 tablespoons of oil in a small bowl. Drizzle the tarragon oil on top of the risotto. Garnish with the red pepper and tarragon leaves.

Nutrition Facts

510 calories; fat 12g; cholesterol 130mg; sodium 820mg; protein 41g; carbohydrates 60g; sugars 2g; fiber 4g; iron 4mg; calcium 84mg.