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White bowl filled with risotto, shrimp, bay scallops, and zucchini.

Shrimp and Scallop Risotto

Make a restaurant quality Shrimp and Scallop Risotto in the comforts of your own home in an hours time. This hearty Italian dinner of slow-cooked risotto, fresh vegetables, bay scallops, and plump shrimp.
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Course: Dinner
Cuisine: Italian
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 635kcal


  • Stove Top


  • 2-½ cups Low-sodium chicken broth
  • 4 tablespoon Butter divided
  • 1 Zucchini cut into chunks
  • ¼ cup Red bell pepper diced
  • ½ Onion finely chopped
  • 1-½ cups Arborio rice
  • ½ cup Dry white wine
  • 20 Shrimp peeled, deveined, tails removed
  • 2 cups Bay scallops
  • ½ cup Frozen green peas
  • ¾ cup Parmesan cheese grated and divided
  • ¼ cup Parsley finely chopped
  • Salt and pepper


  • In a saucepan, bring the 2-½ cups chicken broth to a boil; cover and keep at a simmer.
  • Meanwhile, in a large saucepan, melt 1 tablespoon butter over medium heat. Add the zucchini & red bell pepper and cook, stirring frequently, until soft, about 5 minutes; transfer to a bowl.
  • Add 1 tablespoons butter and the onion to the saucepan and cook, stirring, over medium-low heat until the onion is softened, about 5 minutes.
  • Add the rice and stir until lightly toasted, about 2 minutes. Add the wine to deglaze the pan. Cook, stirring constantly, until evaporated, about 2 minutes.
  • Stir in ½ cup of the hot broth mixture, bring to a simmer and cook, stirring and adjusting the heat as necessary to maintain a low simmer, until the liquid is absorbed, about 2 minutes. Repeat, adding ½ cups of the remaining broth mixture at a time and allowing the liquid to be absorbed, until the rice is tender, about 18 minutes.
  • Add the frozen peas to the risotto. Stir and add a little more broth. Put a lid on the risotto and let it stand for 3-5 minutes. Stir, and repeat if needed.
  • While the rice sits, add the remaining 1 tablespoon to a large saute pan. Pat dry the shrimp and scallops. Place them in a pan that is on medium-high heat. Season them with salt and pepper and cook until shrimp are opaque and color and scallops are golden. During the last 30 seconds of cooking add the vegetables in with the seafood to reheat them. Remove the skillet off the heat once cooked and set to the side until ready to serve .
  • Half way through the seafood cooking, stir in ½ cup Parmesan and the parsley; season with salt and pepper if desired.
  • Divide risotto evenly among plates. Top with the vegetable mixture, shrimp, and scallops. Top with the ¼ cup of additional Parmesan cheese.


  • Frozen vs. Fresh Seafood - I almost always use frozen shrimp and scallops. Make sure you defrost the seafood prior to cooking by either placing in the refrigerator the night before or running over cold water until defrosted.
  • Seafood - You can use any mix of seafood that you desire for this recipe.
  • Vegetables - Don't like peppers and zucchini? Don't add them!
  • Broth - If you don't want to boil the broth you can always microwave the broth in a liquid measuring cup. Heat until piping hot, and then you can easily measure out the broth as you add more to the rice.
  • Multi-task - This dish requires some multi-tasking. For instance in the last few steps, you are cooking seafood while the risotto rest. Half way during the seafood cooking process is when I'll add in the fresh parsley and Parmesan cheese.
  • Risotto Resting - Don't be nervous to walk away and do a quick minute kitchen task while the risotto is cooking. I'll stir, then do a quick 30 second kitchen task, then go back to stirring.
  • Salt - Depending on the type of broth and butter you use will depend if you need to add salt to the risotto at all. I.e., if you use a regular chicken broth (not low-sodium) and a salted butter. No salt should really be needed.
  • Creamy Risotto - For extra creamy risotto you need to be patient and prepared to stand at the stove top stirring the arborio rice.
  • Baked Risotto - Don't want to stand at the stove top and stir? No worries, I have a recipe for baked risotto that helps to take the tedious task of stirring away!


Serving: 1c | Calories: 635kcal | Carbohydrates: 73g | Protein: 37g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1151mg | Potassium: 725mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1344IU | Vitamin C: 35mg | Calcium: 308mg | Iron: 6mg
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