Shrimp and Scallop Risotto

Total Time
1hr 5mins
Prep
30 mins
Cook
35 mins

I got this from an old Reader's Digest cookbook. Haven't made it in years, but I just dug all my books out of the garage after moving, and remembered how great this one is!

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Ingredients

Nutrition

Directions

  1. Heat butter and oil in 6 quart pot on medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
  4. Transfer mixture to plate with slotted spoon.
  5. In the drippings, sauté 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.
Most Helpful

5 5

This is an amazing recipe! I made as directed, but used arborio rice and slowly stirred the broth into it (how traditional risotto is made). I also added green onions and omitted celery. Thanks for the fantastic recipe!

5 5

I thought this was good - I used all shrimp. . had no asparagus or celery. Added bacon to the onion for extra flavor. Also used arborio rice instead or long grain. I don't think it would be as good with long grain rice. Next time I may try to use a more flavorful oil instead of regular olive oil.

5 5

Delicious!! This went together quickly and easily and had lots of flavor. I made this as written except that I cut the asparagus into 1" pieces and increased both the salt and pepper. My family really enjoyed this and I will definitely be making it again. Thank you for sharing. This was made for PAC spring 2007.