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: 1/4 cup olive oil; 3 tablespoons butter; 2 large shallots, finely chopped; 6 cloves garlic, finely chopped; 1 pound bag risotto; 2 1/8 cups dry vermouth; 16 cups clam broth; 1 red pepper, finely chopped; 1 green pepper, finely chopped; 1 yellow pepper, finely chopped; 1 jalapeno, finely diced; 1 cup packed fresh dill, chopped; 1 cup chopped packed fresh parsley leaves; 1 pound fresh bay scallops; 1 pound shrimp, shelled, de-veined; 1/4 cup grated Asiago cheese

Servings: persons

1/4 cup olive oil
3 tablespoons butter
2 large shallots, finely chopped
6 cloves garlic, finely chopped
1 pound bag risotto
2 1/8 cups dry vermouth
16 cups clam broth
1 red pepper, finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
1 jalapeno, finely diced
1 cup packed fresh dill, chopped
1 cup chopped packed fresh parsley leaves
1 pound fresh bay scallops
1 pound shrimp, shelled, de-veined
1/4 cup grated Asiago cheese

1
Heat the olive oil and butter.
2
Add shallots and garlic and lightly saute for approximately 1 minute.
3
Add the risotto and stir to coat in the mixture.
4
Add vermouth.
5
Slowly add 2 cups of clam broth at a time, stirring constantly.
6
Do not stop stirring while adding clam broth, scraping bottom to prevent sticking.
7
Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly.
8
After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops.
9
Cook over low heat for 5 minutes, add cheese.
10
Cover and let stand at least 10 to 15 minutes before serving.

458

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 16 ingredients. The key ingredients include: 1/4 cup olive oil, 3 tablespoons butter, 2 large shallots, finely chopped, 6 cloves garlic, finely chopped, 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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