Risotto with Shrimp, Calamari, and Sliced Octopus

Risotto with Shrimp, Calamari, and Sliced Octopus is a rich, elegant seafood risotto made with arborio rice, homemade shrimp shell broth, fennel, white wine, tomato paste, garlic, butter, parsley, and tender seafood.

This dish has the soul of the sea in every spoonful. The shrimp shells create a deeply flavorful broth, the fennel adds gentle sweetness, the tomato paste gives color and depth, and the seafood brings layers of delicate ocean flavor.

It is creamy, luxurious, and beautifully balanced. The risotto should be loose, silky, and soft, while the shrimp, calamari, and octopus add tenderness, texture, and a refined seafood finish.

Why People Will Love Risotto with Shrimp, Calamari, and Sliced Octopus Recipe

It feels elegant, restaurant-style, and deeply flavorful.

Shrimp shells create a rich homemade seafood broth.

Arborio rice gives the risotto its naturally creamy texture.

Shrimp adds sweetness and tender seafood flavor.

Calamari brings a delicate bite and classic coastal character.

Sliced octopus adds richness, texture, and a more luxurious seafood feel.

Fennel adds soft sweetness and aromatic depth.

White wine brings brightness and balances the richness of the butter.

Tomato paste gives the risotto color, body, and savory depth.

Fresh parsley and fennel fronds make the dish taste fresh and vibrant.

Lemon wedges brighten the seafood beautifully at the end.

Every bite is creamy, briny, buttery, aromatic, and full of ocean flavor.

Key Ingredients

Arborio Rice:
Arborio rice is essential for risotto because it releases starch as it cooks, creating a creamy texture without needing heavy cream.

Shrimp:
Shrimp adds sweet, tender seafood flavor. The reserved shells are also important because they build a rich homemade broth.

Calamari:
Calamari adds a delicate seafood texture. It should be cooked carefully so it stays tender instead of becoming rubbery.

Cooked Sliced Octopus:
Octopus adds a firm but tender bite and a deeper seafood flavor. Since it is already cooked, it only needs to be warmed at the end.

Fennel:
Fennel gives the risotto a subtle sweetness and light anise-like aroma that pairs beautifully with seafood.

White Wine:
White wine adds acidity and elegance. It helps balance the butter and gives the risotto a more refined flavor.

Tomato Paste:
Tomato paste adds depth, color, and a savory richness that supports the seafood broth.

Garlic and Onion:
Garlic and onion create the savory aromatic base of the risotto.

Butter and Olive Oil:
Butter adds richness and silkiness, while olive oil helps sauté the aromatics and gives the dish a smooth foundation.

Parsley and Fennel Fronds:
Fresh herbs brighten the finished risotto and add color, freshness, and aroma.

Lemon Wedges:
Lemon adds a final burst of brightness that makes the seafood flavor taste cleaner and fresher.

Expert Tips

Use arborio rice for the best creamy risotto texture.

Do not rinse the rice because the starch helps create creaminess.

Keep the seafood broth warm while cooking the risotto.

Toast the rice briefly before adding liquid to deepen the flavor.

Stir often, but not aggressively, so the risotto becomes creamy without breaking the rice.

Add broth gradually near the end to control the final texture.

The risotto should be loose and creamy, not dry or stiff.

Cook calamari briefly so it does not become tough.

Add shrimp near the end so it stays tender and juicy.

Add cooked octopus at the end only to warm it through.

Finish with butter for a glossy, silky texture.

Serve immediately because risotto thickens as it sits.

Risotto with Shrimp, Calamari, and Sliced Octopus

Ingredients

Seafood

1 pound extra-large shrimp, peeled and deveined, shells reserved

8 ounces calamari, sliced into rings, tentacles halved if included

10 to 12 ounces cooked sliced octopus

Lemon wedges, for serving

Seafood Broth

Reserved shrimp shells

1 fennel bulb, stalks and fronds separated

7 cups water

1 cup dry white wine

2 tablespoons unsalted butter

1/2 teaspoon salt

Risotto

2 cups arborio rice

1 cup finely chopped onion

1 cup finely chopped fennel bulb

3 garlic cloves, minced

2 tablespoons tomato paste

1 cup dry white wine

8 tablespoons unsalted butter, divided

2 tablespoons olive oil

2 1/2 teaspoons salt, or to taste

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fennel fronds

Extra warm seafood broth, as needed

Instructions

Prepare the Fennel

Trim the fennel bulb.

Coarsely chop the fennel stalks for the broth.

Finely chop the fennel bulb for the risotto.

Chop the fennel fronds and set them aside for finishing.

Make the Shrimp Shell Broth

In a large saucepan, melt 2 tablespoons butter over medium-high heat.

Add the reserved shrimp shells and cook for about 3 minutes, stirring often, until the shells turn pink and lightly browned.

Add the chopped fennel stalks, 1 cup white wine, 7 cups water, and 1/2 teaspoon salt.

Bring to a boil, then reduce the heat to low.

Cover and simmer for 20 minutes to build a flavorful seafood broth.

Strain the broth through a fine-mesh strainer into a large bowl.

Discard the solids.

Return the broth to the saucepan, cover, and keep warm over low heat.

Start the Risotto

In a Dutch oven or large heavy pot, heat 2 tablespoons olive oil and 4 tablespoons butter over medium heat.

Add the finely chopped fennel bulb, onion, and 1 teaspoon salt.

Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened but not browned.

Add the tomato paste and garlic.

Cook for about 1 minute, stirring constantly, until fragrant.

Cook the Calamari Briefly

Add the calamari to the pot.

Cook for 2 to 3 minutes, stirring often, until the calamari turns opaque and lightly firms up.

Do not overcook it at this stage.

Toast the Rice

Add the arborio rice to the pot.

Stir well so the rice is coated with the butter, oil, tomato paste, aromatics, and seafood flavor.

Cook for about 2 minutes, or until the edges of the rice grains look slightly translucent.

Add Wine and Broth

Pour in 1 cup dry white wine.

Cook, stirring often, until the wine is mostly absorbed.

Add 5 cups of the warm seafood broth and the remaining salt.

Bring to a gentle simmer.

Reduce the heat to medium-low.

Cook for 20 to 22 minutes, stirring every few minutes, until the rice absorbs most of the liquid and the risotto becomes creamy.

Finish the Risotto

Add 1 more cup of warm broth.

Continue cooking and stirring until the rice is al dente and the texture is creamy, loose, and slightly flowing.

Cut the remaining 4 tablespoons butter into pieces and stir it into the risotto.

Add the shrimp, cooked sliced octopus, parsley, and fennel fronds.

Stir gently to combine.

Cover the pot, remove it from the heat, and let it sit for about 5 minutes, or until the shrimp are cooked through and the octopus is warmed.

Adjust and Serve

Check the texture of the risotto.

If it is too thick, stir in extra warm broth, about 1/4 cup at a time, until it has a soft, creamy texture similar to loose oatmeal.

Taste and adjust with more salt or black pepper if needed.

Serve immediately with lemon wedges on the side.

Notes

Use cooked sliced octopus for this recipe. Add it near the end so it warms through without becoming tough.

Calamari cooks quickly, so avoid simmering it too long.

Arborio rice is important because it releases starch and gives risotto its creamy texture.

The final risotto should be creamy and loose, not dry or stiff.

A squeeze of fresh lemon before eating brightens the seafood flavor beautifully.

You may have extra seafood broth. Save it for pasta, soup, seafood rice, or another risotto.

Important Notes When Making Risotto with Shrimp, Calamari, and Sliced Octopus

Arborio rice should not be replaced with regular long-grain rice.

The final texture should be soft, creamy, and slightly flowing.

You may not need all of the seafood broth.

Extra broth can be saved for soup, pasta, or another seafood rice dish.

Cooked octopus should not be simmered for too long.

Calamari can become rubbery if overcooked.

Shrimp are done when they turn pink and opaque.

Taste carefully before adding extra salt because seafood broth can become salty.

Lemon should be served on the side so each person can adjust the brightness.

Risotto is best served fresh, right after cooking.

How to Enjoy Risotto with Shrimp, Calamari, and Sliced Octopus After Cooking

After the Risotto with Shrimp, Calamari, and Sliced Octopus is finished, serve it immediately while the rice is creamy, loose, and warm. Risotto continues to thicken as it rests, so it is best enjoyed right away.

Spoon the risotto into shallow bowls and make sure each serving has shrimp, calamari, and sliced octopus. The texture should be soft and silky, with seafood distributed throughout the rice.

Finish each bowl with chopped parsley, fennel fronds, a light drizzle of olive oil, and freshly cracked black pepper. Serve lemon wedges on the side so the bright citrus can lift the richness of the seafood and butter.

This dish pairs beautifully with a crisp green salad, roasted asparagus, grilled vegetables, garlic bread, or a simple tomato salad. Since the risotto is rich and creamy, fresh sides help balance the meal.

For a more elegant seafood dinner, serve it with chilled white wine, sparkling water with lemon, or a light appetizer like bruschetta, marinated olives, or grilled shrimp.

Enjoy it slowly while hot, when the rice is creamy, the seafood is tender, and the broth flavor is at its deepest.

Nutrition Information

Approximate nutrition per serving, based on 6 servings:

Calories: 665 kcal | Total Fat: 26 g | Saturated Fat: 13 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 280 mg | Sodium: 1,250–1,900 mg depending on seafood, broth concentration, added salt, butter, and serving size | Total Carbohydrates: 52 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 46 g

Additional estimate:

Calcium: 120–220 mg | Potassium: 650–1,000 mg | Iron: 4–7 mg | Vitamin A: 450–900 IU | Vitamin C: 10–25 mg | Vitamin B12: 2.5–6 mcg

Frequently Asked Questions:

What is Risotto with Shrimp, Calamari, and Sliced Octopus?
It is a creamy Italian-style seafood risotto made with arborio rice, shrimp, calamari, cooked octopus, fennel, white wine, tomato paste, herbs, and homemade shrimp shell broth.

What does this risotto taste like?
It tastes creamy, buttery, briny, slightly sweet, aromatic, and deeply seafood-rich, with a bright finish from lemon and herbs.

Is this dish difficult to make?
It takes attention, but it is not difficult. The most important steps are keeping the broth warm, stirring regularly, and adding seafood at the right time.

What should I serve with seafood risotto?
Serve it with lemon wedges, a green salad, roasted vegetables, garlic bread, grilled asparagus, or a light tomato salad.

Is this risotto good for a special dinner?
Yes. The combination of shrimp, calamari, octopus, white wine, and creamy rice makes it elegant enough for holidays, date nights, or dinner guests.

Can I use frozen seafood?
Yes. Thaw the seafood completely and pat it dry before cooking. This helps prevent extra water from thinning the risotto.

Why use shrimp shells for the broth?
Shrimp shells add deep seafood flavor and make the risotto taste richer and more homemade.

When should I add the shrimp and octopus?
Add them near the end. Shrimp cook quickly, and cooked octopus only needs to be warmed through.

How do I know when the risotto is done?
The rice should be al dente, creamy, and loose. It should flow slightly when spooned, not sit stiffly like dry rice.

What can I do if the risotto becomes too thick?
Stir in warm seafood broth a little at a time until the texture becomes creamy and loose again.