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Lemon Seafood Risotto

Rated as 3.97 out of 5 Stars

"A delicious spring/summer dish with a great creamy texture and taste!"
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Ingredients

55 m servings 330 cals
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
  2. Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
  3. Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Nutrition Facts


Per Serving: 330 calories; 6.5 g fat; 39.6 g carbohydrates; 19.7 g protein; 74 mg cholesterol; 201 mg sodium. Full nutrition

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Reviews

Read all reviews 26
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the s...

Most helpful critical review

I did not care for this recipe. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to ...

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I did not care for this recipe. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to ...

I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the s...

good and refreshing flavor. Hubby found it a little too sour, so next time I'll only use about half the lemon juice. Also didn't use scallop, which I think would've given it a more complex fla...

This was really good! I didn't follow the directions exactly with respect to the risotto technique, but instead followed the method I always use: after cooking the rice for a minute or two in t...

This is a wonderful, easy risotto. I only had cooked frozen shrimp on hand and, after thawing, I threw them in for the last few minutes to heat through. Otherwise I followed the recipe exactly...

Made a few modifications to this recipe. Skipped the leek, substituted asparagus for the snow peas. Used both lemon juice and lemon zest. Used fresh basil leaves instead of dried. Also added...

Love it! Used all scallops (no shrimp). Only because I had scallops left to use. Used peas but next time will definately make with asparagus. Added 1T butter at end. Mmmmm. Thanks!

This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people.

Wow, Kelcampbell was tough! I thought it came out pretty well. I used left over broth from a clambake, flavored with corn, sauage & potatoes (well-strained using cheesecloth), and I didn't have...