Clam Risotto Romano

Meal Type: Mains

We’ve got a hearty and flavourful risotto for you to try out! Fresh clams and delicious real ingredients will make this risotto your new go-to crowd-pleaser. Or you can have this special clam risotto all to yourself!


  • 2 tbsp oil
  • 1 cup onion, chopped
  • 1 cup red peppers, chopped
  • 1 tbsp Italian herbs, dried
  • 1 cup arborio rice
  • 2 ½ cups vegetable or chicken stock
  • 1 cup plum tomatoes, diced
  • 1 cup fresh grated romano cheese
  • 2 cans (142g) Ocean’s Baby Clams drained, save juice
  • Salt and pepper, to taste

Product Used


  1. Bring the reserved clam juice and the stock to boil in a saucepan. Reduce heat and simmer.
  2. Heat the oil in a heavy saucepan. Add the onion, red pepper, and Italian herbs and cook over low heat until soft, 3 minutes. Add the rice and stir to coat.
  3. Slowly, add 1 cup of the hot stock to the rice, stirring constantly. When stock has been absorbed, add 1/2 a cup and allow it to simmer, stirring until it has been absorbed. Continue adding the stock ½ a cup at a time, stirring until almost all the stock has been added.
  4. Add the tomatoes. Continue cooking, adding the remaining stock in small amounts until the rice is creamy and just tender, 10-15 minutes. When all the stock has been absorbed, stir in the Romano, clams, salt and pepper. Let stand for 5 minutes.
  5. Serve immediately.

Tips and Tricks

Serve this as a main course with a warm roasted vegetable salad and some crusty bread.

Add some little neck clams with the tomatoes. Cover and let steam until clams are opened.

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