Clam risotto

Clam risotto
Clam risotto 

Use any or a combination of seafood, such as mussels, prawns, calamari or crab, to recapture a dreamy summer's day by the coast.


500g clams in the shell

1½ litres water

4 tbsp extra virgin olive oil

½ cup red onion, diced

1 garlic clove, finely sliced

¼ tsp red chilli, finely chopped

1 tsp sweet paprika

½ a glass of dry white wine

1½ cups arborio rice

1½ cups Jap pumpkin, cut into 1cm cubes

½ tsp sea salt

¼ tsp freshly ground black pepper

3 tbsp chives, chopped

1 lemon, cut into wedges


Scrub the clams and let them sit in salted water for a couple of hours, so they can purge themselves of any sand or grit.

Bring the 11¼2 litres of water to a slow boil. In a separate heavy pot, heat 2 tbsp of olive oil and saute the onion, garlic, chilli and sweet paprika for a couple of minutes. Add the wine and allow it to evaporate for a couple of minutes.

Next add the rice, pumpkin and clams. Stir vigorously as you ladle in some simmering water. Continue to slowly add water as the rice absorbs and expands. Don't drown the rice, but add just enough liquid so you can see the grains of rice. This will take up to 20 minutes. Once the rice is fully cooked, add the salt and pepper. Remove from the heat.

To serve

Stir in the chives and the remaining 2 tbsp of olive oil. Serve piping hot with a lemon wedge alongside to squeeze. Mangia!