Shrimp And Scallop Risotto Recipe

Name: Shrimp And Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 2 garlic cloves, minced; 8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces; 8 ounces bay scallops or 8 ounces sea scallops, cut into 1/2 inch pieces; 1/4 cup minced parsley; 1 large yellow onion, finely chopped; 1 1/2 cups long grain white rice; 2 cups chicken broth; 1 cup water; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 stalks celery, coarsely chopped; 2 medium carrots, peeled and coarsely chopped; 1 large tomatoes, cored, peeled and chopped; 8 ounces asparagus spears; 1/2 cup grated parmesan cheese

Servings: persons

2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces
8 ounces bay scallops or 8 ounces sea scallops, cut into 1/2 inch pieces
1/4 cup minced parsley
1 large yellow onion, finely chopped
1 1/2 cups long grain white rice
2 cups chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 stalks celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large tomatoes, cored, peeled and chopped
8 ounces asparagus spears
1/2 cup grated parmesan cheese

1
Heat butter and oil in 6 quart pot on medium heat.
2
Add garlic and saute for 1 minute.
3
Add shrimp, scallops, and parsley, and saute, stirring often, for 3 minutes.
4
Transfer mixture to plate with slotted spoon.
5
In the drippings, saute the onion until limp- about 5 minutes.
6
Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
7
Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
8
Add celery, carrots and tomato, cover and simmer for 5 minutes.
9
Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
10
Stir in seafood mixture and heat to serving temperature.
11
Stir in cheese and remaining pepper.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 2 garlic cloves, minced, 8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces, and more.

Yes, Shrimp And Scallop Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Scallop Risotto

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