Seafood Risotto

READY IN: 55mins
Recipe by Manami

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition.

Top Review by CaliforniaJan

I got this off of the Cooking Light website as well and made it last night. I'm glad to find it here. I made as directed with the exception of using fat-free half-and-half instead of the cream. This is delicious and tastes rich without the extra fat or cheese common in some risottos.

Ingredients Nutrition


  1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
  2. Melt butter in a large saucepan over medium heat.
  3. Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
  4. Add rice and saffron to pan; cook 30 seconds, stirring constantly.
  5. Add lemon juice to pan; cook 15 seconds, stirring constantly.
  6. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
  7. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
  8. Stir in tomatoes; cook for 1 minute.
  9. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
  10. Remove from heat; stir in cream.
  11. Sprinkle with parsley, if desired.

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