Seafood Risotto with Scallops

Seafood risotto topped with chopped basil on a plate.

4.50 from 4 votes

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.

Prep Time10

Cook Time30

Total Time1

Course: Dinner

Cuisine: Italian, Spanish

Servings: Servings

Calories: 295.35kcal

Author: Sarah Hill

Equipment

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

US Customary - Metric

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!

Video

Notes

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.

Nutrition