Italian Shrimp and Scallop Risotto


This authentic scallop risotto with shrimp is sure to leave a lasting impression. The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins



  • 3 tablespoons olive oil

  • 3 cloves garlic, peeled

  • ½ pound shelled sea scallops

  • ½ pound uncooked medium shrimp, peeled and deveined

  • salt and ground black pepper to taste

  • 1 pinch red pepper flakes

  • ½ cup dry white wine

  • ½ lemon, juiced

  • 1 bunch fresh parsley, finely chopped


  • 1 quart fish stock, or more as needed

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 shallot, finely chopped

  • 1 (12 ounce) package Arborio rice

  • ½ cup dry white wine

  • 1 tablespoon extra-virgin olive oil


  1. For the shellfish: Heat 3 tablespoons olive oil in a skillet over medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.

  2. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.

  3. To make the risotto: Pour fish stock into a saucepan over medium heat and bring to a simmer.

  4. Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, about 1 to 2 minutes. Make sure not to burn the shallot and reduce the heat if the skillet gets too hot.

  5. Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until rice is tender, 15 to 18 minutes in total.

  6. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking; stir and cook until shellfish are warmed through, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand briefly before serving.

    close up view of Italian Shrimp and Scallop Risotto in a white bowl with a green design


Replace shrimps and scallops with calamari, clams, or mussels if you prefer.

Nutrition Facts (per serving)

703 Calories
25g Fat
75g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 703
% Daily Value *
Total Fat 25g 33%
Saturated Fat 7g 33%
Cholesterol 125mg 42%
Sodium 1059mg 46%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 31g
Vitamin C 33mg 166%
Calcium 184mg 14%
Iron 5mg 29%
Potassium 698mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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