Shrimp & Scallop Risotto Recipe

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.

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.

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.

Deglaze with Wine

Pour in the white wine and stir until it is mostly absorbed by the rice.

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.

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.

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.

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.

Plate the Dish

Serve the risotto hot, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.