For a richer flavor, use homemade chicken broth. If you don't have white wine on hand, you can substitute with additional chicken broth. Be sure to use a good quality Arborio rice, as it is essential for achieving the creamy texture of risotto. Do not rinse the Arborio rice before cooking, as the starch on the surface helps to create the creamy texture. The risotto is best served immediately after cooking. If you need to reheat it, add a splash of broth to loosen it up.
Seafood Risotto
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS135
Indulge in the exquisite flavors of the sea with this vibrant and creamy seafood risotto. A symphony of tender scallops, succulent shrimp, and garden-fresh vegetables are gently folded into Arborio rice, creating a dish that's both comforting and sophisticated. Perfect for a delightful weeknight dinner or an elegant gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol74 mg
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Fiber2 g
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Protein20 g
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Saturated Fat1 g
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Sodium202 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the sliced leek and minced garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
StepAdd the Arborio rice to the pan and cook, stirring frequently, for 3 minutes, ensuring each grain is coated with the oil and aromatics.
03
StepPour in 1 1/2 cups of the chicken broth and bring to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer, uncovered, for 5 minutes, continuing to stir occasionally until most of the liquid is absorbed.
04
StepPour in the remaining 1/2 cup chicken broth and the white wine. Increase the heat to medium and cook for about 5 minutes, stirring constantly, until the liquid is nearly absorbed and the rice is beginning to soften.
05
StepAdd the bay scallops, shrimp, snow peas, and diced red bell pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed and the seafood is cooked through – the shrimp should be pink and opaque and the scallops firm, about 5 minutes. Avoid overcooking the seafood.
06
StepRemove the risotto from the heat and stir in the grated Parmesan cheese, dried basil, and lemon juice. Season with freshly ground black pepper to taste. Adjust seasonings as needed.
07
StepLet the risotto rest for a minute or two before serving. Garnish with fresh parsley, if desired, and extra Parmesan cheese.
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RECIPE REVIEWS
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Raleigh Brown
Mar 28, 2025This is now my go-to risotto recipe!
Ransom Schaden
Feb 8, 2025This recipe was amazing! The risotto was so creamy and flavorful. I added a bit of saffron for extra color and aroma.
Albin Lebsack
Dec 12, 2024The seafood combination was delicious. I will definitely make this again!
Kieran Langosh
Nov 9, 2024Great recipe, I added a tablespoon of butter at the end for extra richness.
Hermina Gutmann
Nov 4, 2024I used vegetable broth instead of chicken broth to make it vegetarian, and it was still fantastic.
Andreanne Smith
Oct 5, 2024I love the addition of snow peas and red pepper – it adds a nice crunch and sweetness.
Verona Skiles
Aug 26, 2024I was a bit intimidated by risotto, but this recipe was surprisingly easy to follow. It turned out perfectly!
Kariane Schuster
Feb 16, 2024I found that the cooking time was a bit longer for me, but it was worth the wait.