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    You are in: Home / Recipes / Shrimp and Scallop Risotto Recipe
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    Shrimp and Scallop Risotto

    Shrimp and Scallop Risotto. Photo by Bayhill

    1/1 Photo of Shrimp and Scallop Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    howmanybites?'s Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 13, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Shrimp and Scallop Risotto

    Serving Size: 1 (588 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.5
     
    Calories from Fat 166
    29%
    Total Fat 18.5 g
    28%
    Saturated Fat 7.2 g
    36%
    Cholesterol 111.9 mg
    37%
    Sodium 1509.7 mg
    62%
    Total Carbohydrate 70.7 g
    23%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.9 g
    23%
    Protein 29.7 g
    59%

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