Seafood Risotto Recipe
Shrimp, scallops, green lip mussels and fresh asparagus.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Rice and Broth
Seasoning
Method
Preparation
- 1
Prepare the Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and scallops, cooking for about 2-3 minutes until they start to turn opaque. Add the mussels and cook for an additional 2-3 minutes until they open. Remove the seafood from the skillet and set aside.
- 2
Cooking the Risotto
- 3
- 4
Add Wine
Pour in the white wine and let it simmer until the liquid has mostly evaporated, about 3-4 minutes.
- 5
Add Broth Gradually
Begin to add the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next, which will take about 18-20 minutes.
- 6
Incorporate Asparagus
After about 10 minutes of cooking the rice, add the chopped asparagus to the risotto and continue stirring and adding broth.
- 7
Finish with Seafood
When the rice is creamy and al dente, stir in the cooked seafood, salt, black pepper, and grated Parmesan cheese. Cook for an additional 2-3 minutes until heated through.
Serving
- 8
Garnish and Serve
Remove the risotto from heat, stir in the chopped parsley, and serve immediately. Optionally, garnish with extra Parmesan cheese.