Seafood Risotto Recipe

Rating 5.0
| 1
| Last Updated on February 27, 2024
This seafood risotto is easy to make. Full of great flavors and textures, this flexible recipe is endlessly customizable.
Utensils Dinner
Globe Italian
12
ingredients
9
steps
45
minutes
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Chef Andrew
From his start as a student of French classical cooking to his most recent foray opening a resort in Saudi Arabia, Chef Andrew’s culinary career has spanned cultures and cuisines and helped him develop his unique and skillful culinary style along the way. You name it, Chef Andrew can cook it — giving him just the expertise needed to teach guests how to cook as well as treat guests to private chef-prepared dinners.

Ingredients

Servings:
6
5 cup(s)
chicken or fish stock
1
medium onion, diced
2 tbsp
olive oil
4
garlic cloves, minced
500 g
arborio rice
1 1/2 cup(s)
dry white wine
1
lemon, zested
salt and pepper, to taste
500 g
shrimp, peeled
500 g
scallops
3/4 cup(s)
grated Parmesan cheese, plus more for garnish
1/3 cup(s)
chopped parsley, plus more for garnish
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Directions 9 steps | 45 Minutes

Step 1

In a small pot over medium-low heat, bring the chicken (or fish) stock to a gentle simmer.

Seafood Risotto Recipe: In a small pot over medium-low heat, bring the chicken (or fish) stock to a gentle simmer.
Step 2

In a large pan over medium-low heat, sweat the onions in olive oil until translucent. 

Seafood Risotto Recipe: In a large pan over medium-low heat, sweat the onions in olive oil until translucent.
Step 3

Add the minced garlic and arborio rice. Stir well.

Seafood Risotto Recipe: Add the minced garlic and arborio rice.
Step 4

Add half of the wine, stirring until the wine is almost completely absorbed by the rice. Repeat with the remaining wine. 

Seafood Risotto Recipe: Add half of the wine, stirring until the wine is almost completely absorbed by the rice.
Step 5

Add the simmering stock, about ½ cup at a time, stirring constantly. As the rice absorbs one ladle of stock, add another and continue stirring.

Seafood Risotto Recipe: Add the simmering stock, about ½ cup at a time, stirring constantly.
Step 6

Once the rice is almost cooked, stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste. 

Seafood Risotto Recipe: Once the rice is almost cooked, stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste.
Step 7

Add the shrimp and scallops along with one final scoop of the simmering stock. Stir gently until seafood is cooked through. Remove the pan from heat.

Seafood Risotto Recipe: Add the shrimp and scallops along with one final scoop of the simmering stock.
Step 8

Stir in the Parmesan cheese and parsley, just until well incorporated and smooth.

Seafood Risotto Recipe: Stir in the Parmesan cheese and parsley, just until well incorporated and smooth.
Step 9

Serve hot, garnished with more parsley and Parmesan. Enjoy!

Seafood Risotto Recipe: Serve hot, garnished with more parsley and Parmesan.
Nutrition Per Serving
View All
CALORIES
625
FAT
12.7 g
PROTEIN
38.6 g
CARBS
76.1 g
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1 Comments
1 Comments
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Marie B.

Marie

29 Aug 2022

This is really nice. Risotto can be tricky, but this step-by-step recipe is really helpful! I have to say the lemon zest was an eye opener for me! Really enhances the overall flavor!!

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