Shrimp & Scallop Risotto Recipe
Recipe information
Make Shrimp & Scallop Risotto in just 40m. Sweet Corn, Asparagus, Peas, Spinach, Parmesan
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Ingredients
Seafood
Vegetables
Grains
Dairy
Liquids
Seasoning
Prep Work
1. Prepare the Ingredients
Clean and devein the shrimp. Pat dry with paper towels. Rinse the scallops under cold water and dry. Chop the asparagus into bite-sized pieces, dice the onion, and mince the garlic.
Cooking the Risotto
2. Sauté the Aromatics
In a large pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.
3. Toast the Rice
Add the Arborio rice to the pan and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.
4. Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 15-20 minutes.
6. Add Vegetables
When the rice is al dente, add the sweet corn, asparagus, peas, and spinach. Stir well and cook for an additional 5 minutes until the vegetables are tender.
7. Cook the Seafood
In a separate pan, heat a little olive oil over medium-high heat. Add the shrimp and scallops, season with salt and pepper, and cook for about 3-4 minutes until they are opaque and cooked through.
8. Combine and Finish
Gently fold the cooked seafood into the risotto. Add the grated Parmesan cheese and stir until creamy. Adjust seasoning with salt and pepper as needed.
Serving
9. Plate the Dish
Serve the risotto hot, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.
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