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!

Ingredients Nutrition


  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

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!

Jaudon May 13, 2010

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.

Crazy Lady in Florida Keys April 30, 2011

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.

Bayhill May 06, 2007

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