Shrimp and Scallop Risotto

There’s something magical about a bowl of creamy risotto, and when it’s loaded with sweet shrimp and buttery scallops, it turns into a luxurious comfort food that feels like a restaurant dish straight from your own kitchen. The texture is rich and velvety, the seafood tender and flavorful, and the whole thing just sings with the scent of garlic, butter, and a touch of lemon. Trust me, you’re going to love this.

Behind the Recipe

This recipe came to life one chilly evening when I wanted something cozy but special. I had a few scallops and shrimp left from a weekend seafood run, and risotto just felt right. Stirring that rice slowly while the kitchen filled with the scent of simmering broth brought a calm I didn’t know I needed. It’s one of those dishes that rewards patience, but doesn’t need to be fussy.

Recipe Origin or Trivia

Risotto is an Italian classic, originating from the northern regions of the country where rice is a staple. Unlike pasta, risotto is all about that creamy, almost soupy consistency, achieved by adding broth a bit at a time while stirring constantly. Adding seafood like shrimp and scallops is especially popular in coastal areas, turning the humble rice dish into something truly elegant.

Why You’ll Love Shrimp and Scallop Risotto

This recipe hits all the right notes — comfort, elegance, and flavor.

Versatile: Perfect for date night or a quiet night in, this risotto adapts to any occasion.
Budget-Friendly: Uses just a few key ingredients, but feels luxurious.
Quick and Easy: Comes together in under an hour with simple steps.
Customizable: Add in peas, asparagus, or a pinch of chili flakes to switch it up.
Crowd-Pleasing: It’s hard not to love something this creamy and rich.
Make-Ahead Friendly: You can prep your seafood and stock ahead to save time.
Great for Leftovers: It reheats surprisingly well for lunch the next day.

Chef’s Pro Tips for Perfect Results

Making risotto might sound intimidating, but it’s all about technique. Here are a few tricks to make it just right:

1. Use warm broth: Keeping your broth warm helps the rice absorb it faster and cook more evenly.
2. Stir constantly, but gently: You don’t need to stir like mad, but regular gentle stirring helps the rice release its starch.
3. Sear seafood separately: Cook your scallops and shrimp on their own so they don’t overcook in the rice.
4. Finish with butter and lemon: This little step adds brightness and richness.
5. Taste often: Risotto is all about feel, so taste as you go to check texture and seasoning.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen to make great risotto. Just a few basics will do the trick.

Large skillet or sauté pan: Wide enough to allow the rice to cook evenly.
Medium saucepan: To keep your broth warm.
Wooden spoon or spatula: Gentle on the rice and great for stirring.
Tongs: Handy for flipping your scallops and shrimp.
Ladle: For adding broth to the risotto in perfect amounts.

Ingredients in Shrimp and Scallop Risotto

When it comes to risotto, it’s all about layering flavors. Here’s how everything works together:

1. Arborio rice: 1 cup — The star of risotto, known for its ability to absorb liquid and release starch.
2. Shrimp (peeled and deveined): 1/2 pound — Adds sweetness and a tender bite.
3. Scallops (sea scallops preferred): 1/2 pound — Buttery, rich, and slightly sweet, they elevate the dish.
4. Chicken or seafood broth: 4 cups, warmed — Infuses the rice with savory depth.
5. White onion (finely chopped): 1 small — Creates the aromatic base.
6. Garlic (minced): 3 cloves — Adds that classic savory punch.
7. Butter: 3 tablespoons (divided) — Gives the risotto its silky finish.
8. Olive oil: 2 tablespoons — Used for sautéing and searing.
9. Dry white wine (optional): 1/4 cup — Adds a little acidity and depth (optional).
10. Grated Parmesan cheese: 1/3 cup — Brings creaminess and umami.
11. Fresh parsley (chopped): 2 tablespoons — Brightens everything up.
12. Salt and pepper: to taste — For seasoning as you go.
13. Lemon zest: 1 teaspoon — Adds a pop of brightness right at the end.

Ingredient Substitutions

We’ve all been there — missing an ingredient. Here’s how to work around it:

Arborio rice: Try carnaroli or even sushi rice for a similar texture.
Scallops: Swap with chunks of firm white fish like cod or halibut.
Chicken broth: Use vegetable or seafood stock instead.
Parmesan: Grana Padano or pecorino can step in.
White wine: A splash of lemon juice can mimic the acidity.

Ingredient Spotlight

Arborio Rice: This short-grain rice is key to that creamy texture. Its high starch content is what makes risotto so special.

Scallops: Sea scallops are larger and perfect for a golden sear. They add elegance and a sweet, buttery flavor.

Instructions for Making Shrimp and Scallop Risotto

Making risotto is more about rhythm than rush. Get into the groove and enjoy the process.

1. Preheat Your Equipment:
Warm your broth in a saucepan and keep it on low. Heat a large skillet over medium-high heat.

2. Combine Ingredients:
In the skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add chopped onion and sauté until soft, about 4 minutes. Stir in garlic and cook for 1 minute more. Add the rice and toast for 1–2 minutes until translucent at the edges.

3. Prepare Your Cooking Vessel:
Deglaze the pan with white wine (if using) and let it reduce slightly. Then begin adding the warm broth one ladle at a time, stirring gently until absorbed before adding more.

4. Assemble the Dish:
As the rice cooks, heat another skillet with the remaining butter and olive oil. Sear the scallops 2–3 minutes per side until golden. Remove and repeat with the shrimp, cooking until pink and opaque. Set aside.

5. Cook to Perfection:
Continue adding broth to the rice until it’s creamy and tender, about 20–25 minutes total. Stir in the Parmesan, lemon zest, and salt and pepper to taste.

6. Finishing Touches:
Return the shrimp and scallops to the pan just to warm through. Sprinkle with chopped parsley and stir gently.

7. Serve and Enjoy:
Spoon into shallow bowls and serve immediately, maybe with extra cheese or a squeeze of lemon on top.

Texture & Flavor Secrets

The beauty of risotto lies in the balance — creamy rice with a bit of bite, and seafood that’s tender yet seared. The Parmesan adds salty depth, while the lemon zest lifts everything. That contrast between rich and fresh is what makes this dish pop.

Cooking Tips & Tricks

Little things make a big difference here:

• Use high-quality broth for deep flavor.
• Don’t rush the rice — patience pays off.
• Sear the scallops in a very hot pan for that golden crust.

What to Avoid

Risotto is forgiving, but there are a few pitfalls to dodge:

• Overcooking the rice: You want it tender with a bit of bite, not mushy.
• Adding too much broth at once: It needs time to absorb properly.
• Neglecting your seafood: Shrimp and scallops cook fast — keep an eye on them!

Nutrition Facts

Servings: 4
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prep the seafood and warm your broth in advance to speed things up. Leftover risotto will keep in the fridge for 2 days. Reheat gently with a splash of broth or water. It can also be frozen, though the texture may change slightly.

How to Serve Shrimp and Scallop Risotto

Serve this dish in shallow bowls to show off the seafood. A crisp green salad or roasted asparagus makes a great side. For drinks, try sparkling water with lemon or a citrusy iced tea.

Creative Leftover Transformations

Leftovers? Lucky you. Try:

• Forming chilled risotto into patties and pan-frying them.
• Stuffing into bell peppers and baking.
• Adding broth to turn it into a seafood rice soup.

Additional Tips

• Taste as you go — risotto is all about feel.
• Use unsalted broth so you can control saltiness.
• Don’t skip the lemon zest at the end. It makes a big difference.

Make It a Showstopper

Top with a seared scallop right in the center of the plate. Finish with a light drizzle of olive oil and a sprinkle of microgreens or lemon zest. Serve with crusty bread on the side.

Variations to Try

• Lemon Asparagus Risotto: Add chopped asparagus and extra lemon zest.
• Spicy Tomato Seafood Risotto: Stir in a spoon of tomato paste and red pepper flakes.
• Mushroom and Scallop Risotto: Swap shrimp for mushrooms for earthy richness.
• Saffron Risotto with Shrimp: Add a pinch of saffron for golden color and aroma.
• Herb-Infused Risotto: Finish with basil, dill, or tarragon for a fresh twist.

FAQ’s

Q1: Can I use frozen shrimp and scallops?

Yes, just make sure to thaw and dry them well before cooking.

Q2: What if I don’t have Arborio rice?

You can use carnaroli or sushi rice. Avoid long-grain rice.

Q3: Can I make this dairy-free?

Yes, skip the butter and cheese, and finish with olive oil instead.

Q4: Do I have to use wine?

Nope! Just replace it with extra broth or a splash of lemon juice.

Q5: Can I make it ahead of time?

It’s best fresh, but you can prep ingredients ahead and reheat with broth.

Q6: How do I know when scallops are done?

They should be golden on the outside and just opaque in the center.

Q7: Is this gluten free?

Yes, as long as your broth and cheese are certified gluten-free.

Q8: Can I use vegetable broth?

Absolutely. It keeps the dish lighter and vegetarian-friendly (without the seafood).

Q9: What can I serve with it?

A fresh salad, garlic bread, or steamed green beans work great.

Q10: How do I store leftovers?

In an airtight container in the fridge for up to 2 days. Reheat with broth.

Conclusion

Shrimp and Scallop Risotto is the kind of dish that makes you feel like a chef in your own kitchen. It’s comforting, impressive, and full of flavor. Whether you’re cooking for guests or just treating yourself, this recipe is a total game-changer. Let me tell you, it’s worth every bite.

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