Shrimp and Scallop Risotto
Indulge in the creamy decadence of Shrimp and Scallop Risotto, a luxurious seafood dish that's perfect for a special dinner or date night. This recipe combines the delicate sweetness of seared shrimp and scallops with the rich, velvety texture of Arborio rice, cooked to perfection in a flavorful blend of dry white wine and low-sodium chicken stock. Infused with fragrant shallots, garlic, a hint of lemon zest, and finished with parmesan cheese and heavy cream, this risotto delivers a symphony of flavors in every bite. Topped with a sprinkle of fresh parsley, this elegant dish is as beautiful as it is delicious. Whether you're an experienced cook or trying risotto for the first time, this step-by-step recipe will guide you to a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 8 ounces Medium shrimp, peeled and deveined
- 8 ounces Sea scallops
- 6 cups Chicken stock (low sodium)
- 0.5 cups Dry white wine
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Shallot, finely chopped
- 2 cloves Garlic, minced
- 0.5 cups Grated parmesan cheese
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, heat the chicken stock over low heat. Keep it warm but not boiling.
In a large skillet or saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Season the shrimp and scallops with salt and pepper. Add them to the skillet and sear for 2-3 minutes per side, until they are golden brown and just cooked through. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and add the chopped shallot. Sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the Arborio rice and toast it in the skillet for 1-2 minutes until it becomes lightly translucent on the edges.
Pour in the white wine and stir continuously until the liquid is mostly absorbed.
Begin adding the warmed chicken stock, one ladle at a time, stirring frequently. Allow the stock to be absorbed before adding the next ladle. Repeat this process for about 20 minutes, or until the rice is cooked through but still slightly al dente. You may not need all the stock.
Lower the heat and stir in the remaining 3 tablespoons of butter, parmesan cheese, heavy cream, lemon zest, and chopped parsley. Mix to combine, creating a creamy consistency.
Gently fold the cooked shrimp and scallops back into the risotto. Heat for 1-2 minutes to ensure the seafood is warmed through.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with a sprinkle of fresh parsley and an optional drizzle of olive oil.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 715 mg | 55% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
