Creamy Cast Iron Seafood Risotto (Rich, Cozy, and Shockingly Easy)
If there’s one dish that instantly turns an ordinary night into something a little magical, it’s a creamy seafood risotto. And here’s the secret no one tells you: you don’t need a fancy chef coat, endless stirring, or a professional kitchen to make it at home. All you need is a cast iron pan, a cup of rice, some broth, and a handful of fresh shrimp (or whatever seafood you love).
This version is lovingly layered with garlic, butter, wine, tender shrimp, and melt-in-your-mouth morsels of white fish. The rice cooks low and slow until it’s velvety and rich, soaking up every ounce of that flavorful broth like a sponge. It's luxurious without being fussy,comfort food, but elevated. The kind of meal that makes people say,
“Wait… YOU made this?”
Grab a spoon. Let’s turn your kitchen into a seaside bistro.
Ingredients
Seafood
1 lb large shrimp, peeled and deveined
½ lb white fish (cod, halibut, or haddock), cut into chunks
Salt + pepper to taste
Risotto Base
1 ½ cups arborio rice
1 small onion, finely diced
4 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
½ cup white wine (optional but highly recommended)
4–5 cups warm seafood or chicken broth
½ cup grated Parmesan
Juice of ½ lemon
¼ cup chopped parsley
How to Make Creamy Cast Iron Seafood Risotto
1️⃣ Sear the Seafood
Season shrimp and fish lightly with salt and pepper.
Heat 1 tbsp butter and 1 tbsp olive oil in your cast iron skillet.
Cook shrimp 1–2 minutes per side until pink and just cooked.
Remove and set aside.
Repeat with the fish chunks, they’ll be delicate, so handle gently.
This step infuses your skillet with ocean-y flavor.
2️⃣ Build the Risotto Base
In the same pan, melt the remaining butter and olive oil.
Add onion and sauté until soft and fragrant.
Stir in garlic and cook 30 seconds.
Add arborio rice and toast it, stirring, until the edges look slightly translucent.
This creates that signature creamy texture.
3️⃣ Add the Wine (Your Kitchen Will Smell Amazing)
Pour in the white wine and stir until absorbed.
It adds brightness, depth, and that restaurant-level something.
4️⃣ Slowly Add the Broth
Begin adding warm broth one ladle at a time, stirring gently.
Wait until each addition is absorbed before adding more.
This takes about 18–20 minutes.
Taste as you go, the rice should be tender, creamy, but still slightly al dente.
5️⃣ Bring It All Together
Stir in Parmesan, lemon juice, and the cooked seafood.
Fold gently until everything is creamy, glossy, and perfectly mixed.
Taste and adjust salt, pepper, or lemon.
6️⃣ Finish & Serve
Top with parsley.
Serve straight in the cast iron skillet with a red silicone spoon for scooping.
The aroma alone deserves applause.
Serving Ideas
With crusty garlic bread
A fresh arugula salad
Sautéed asparagus
A glass of cold white wine
Storage Tips
Fridge: 2–3 days
Reheat: gently on the stove with a splash of broth
Note: seafood reheats quickly — don’t overcook it