Make this easy Seafood Risotto with Scallops at home in just one hour. This creamy risotto is full of rich flavor from dry white wine and tomatoes, making it perfect for your next date night.
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Whether you're a seasoned cook or it's your first time, this scallop risotto is easy to follow and will create one of the creamiest risottos. Risotto is a creamy and hearty dish made with simple ingredients but with a little extra care and love. This is one of my favorite risotto recipes to make for a special occasion or a regular weeknight meal.
The perfect risotto is all about the right cooking temp and the right amount of liquid. Keeping the dish on a low simmer while frequently stirring and adding one cup of broth at a time will render the best result. If you're looking for more fresh seafood recipes you'll love my Crispy Panko Cod or my Teriyaki Salmon Bowls.
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What is risotto?
Risotto is an Italian dish typically made of high-starch, short-grain rice such as Arborio or Carnaroli. The high starch content produces a creamy finish every time. The rice is also very absorbent, allowing it to soak up liquid (and flavor) without ever becoming mushy. Try Zucchini Risotto next!
The cooking process involves a slow simmer of liquid, such as fish or vegetable stock, soaked right into the Arborio rice, which is typically made with butter, dry white wine, and onion. This is a very popular way of cooking rice in Italy.
Ingredients
- Rice. You need arborio or Carnaroli rice to achieve the perfect creamy risotto. Other types of rice will turn to mush halfway through.
- Broth. Use chicken, vegetable or seafood broth for this recipe.
- White wine. You want a dry white wine that isn't too sweet, such as a Sauvignon Blanc, Pinot Grigio or Pinot Gris.
- Seafood. Use any of your favorite seafood in this recipe whether it's fresh or frozen. Try it with pan-seared shrimp! If you are a fan of mussels, check out my mussels in white wine sauce.
- Tomatoes. You'll need a can of diced tomatoes. I prefer to use one with no salt added so I can control the saltiness of the dish.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- No alcohol. If you don't want to use wine or just don't have any, add an extra ½ cup of broth instead.
- More veggies. If you like to add another vegetable to your risotto I recommend green peas or asparagus which both pair well with seafood.
Instructions
Step 1: Cook the onion in olive oil and butter until it has softened on medium-low heat.
Step 2: Add the garlic and rice to the pan and cook for 1 minute, toasting the rice.
Step 3: Next, deglaze the bottom of the pot with white wine and let it simmer for a few minutes.
Step 4: Pour in the can of diced tomatoes and spices and cook, stirring, until all the liquid has been absorbed.
Step 5: Using a ladle, add approximately 1 cup of warm stock to the rice and cook, stirring occasionally, but not continuously until all of the broth has been absorbed.
Step 6: Season the seafood with salt, black pepper and paprika. Heat oil in a skillet and cook the seafood for about 5 minutes.
Step 7: Keep adding the broth one cup or ladle at a time until the rice is al dente.
Step 8: Turn off the heat and stir in the Parmesan cheese and basil or parsley. Stir in the seafood, serve and enjoy!
Sarah's Top Tips
- For the best risotto, the key is adding broth to the rice in small increments (1 ladle or cup at a time).
- Be sure to only add warm broth to the rice in order to ensure you get the perfect texture. It helps to maintain the starch content of the rice. Bring the broth to a boil in a small saucepan, then turn it down to simmer so it stays warm while cooking the risotto.
- Stir the risotto regularly but not constantly.
- Keep the seafood risotto at a simmer, not a boil!
Serving
Serve this delicious Seafood Risotto with a refreshing glass of dry white wine. Add a garnish of chopped parsley or basil and a sprinkle of grated parmesan.
Storage & Reheating
Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. If using the stovetop, add a little more broth while reheating.
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Seafood Risotto with Scallops
KITCHEN TOOLS NEEDED
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Ingredients
Risotto
- 4 cups chicken, vegetable or seafood broth
- 1 tablespoon olive oil
- 1-2 tablespoons butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine, optional
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne, optional for spice
- ¼ cup fresh basil or parsley, chopped
- ¼ cup grated parmesan cheese
Seafood
- ½ pound white fish, cut into bite size pieces
- ½ pound scallops
- shrimp, calamari, lobster, clams or mussels, optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon olive oil
Instructions
- Bring the broth to a boil in a small saucepan, then turn the heat to low and keep it at a simmer.
- Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, until it is translucent.
- While the onion is cooking, season the seafood with salt, pepper, and paprika. Set aside.
- Add the garlic and rice to the pan with the onion and cook for 1-2 minutes, until fragrant and the rice is toasted.
- Pour in the wine, if using, and cook until it is fully absorbed for about 3 minutes. Pour in the can of diced tomatoes and spices and cook, stirring, until all of the liquid has been absorbed, about another 3 minutes.
- Using a ladle, add approximately 1 cup of simmering broth to the rice and cook, stirring occasionally, but not continuously, until all of the broth has been absorbed.
- In the meantime, heat 1 tablespoon of olive oil over medium-high heat in a skillet. Next, add seafood to the pan and cook until it is almost done, about 5 minutes.
- Repeat Step 7 until you have used all of the broth or the rice is al dente. Turn off the heat, add basil or parsley and Parmesan to the pan and mix until combined. Stir in the seafood, serve and top with more parmesan cheese, if desired. Enjoy!
Sarah's Tips
- For the best risotto, the key is adding broth to the rice in small increments (1 ladle or cup at a time).
- Be sure to only add warm broth to the rice in order to ensure you get the perfect texture. It helps to maintain the starch content of the rice. Bring the broth to a boil in a small saucepan, then turn it down to simmer so it stays warm while cooking the risotto.
- Stir the risotto regularly but not constantly.
- Keep the seafood risotto at a simmer, not a boil!
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. If using the stovetop, add a little more broth while reheating.
Sarah says
I used this recipe as a base and went with what I had in the pantry. I didn’t have canned diced tomato but I did have a can of El Pato. No onion, but two shallots. Those were really the only changes I made to this and it turned out amazing! I garnished with green onion and cilantro. This would not have come out as good as it had without this recipe!
Sarah Holt says
Hi Sarah, I love the way you switched things up and used what you had on hand. Really happy you enjoyed it!
Cheri says
Yummy!! I added capers, red bell pepper and a poblano pepper to the mix. I also sautéed the shrimp with a Cajun seasoning. Super yum!
Sarah Holt says
Hi Cheri, all of those additions sound great! I'm happy you enjoyed it.
Trish Hart says
This sounds delicious!