Creamy Lemon Risotto Recipe
Creamy lemon risotto with caramelized scallops and shrimp
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Ingredients
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Risotto Base
Seafood
Method
Prepare the Risotto
- 1
Heat the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir until it’s mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the remaining butter, lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and black pepper to taste. Keep warm while you prepare the seafood.
Cook the Seafood
- 7
- 8
Sear the Scallops
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden brown. Remove and set aside.
- 9
Cook the Shrimp
In the same skillet, add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove from heat.
Assembly
- 10
Plate the Dish
Spoon the creamy lemon risotto onto plates, top with the seared scallops and shrimp. Garnish with extra lemon zest and a sprinkle of parsley if desired.