Seafood Risotto Recipe

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6 votes | 9354 views

Lobster, Shrimp and Scallops in a creamy risotto.

Servings: 6


Cost per serving $0.34 view details
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • Salt
  • Freshly ground black pepper
  • 8 cups seafood stock*
  • 2 cloves minced garlic
  • 1 pound Arborio rice
  • 1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces
  • 1 tablespoon butter
  • 1/4 cup half and half
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 3 tablespoons chopped green onions, green part only
  • 2 tablespoons finely chopped fresh parsley leaves for garnish


  1. * I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.
  2. In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.
  3. Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 6 servings
Calories 364  
Calories from Fat 67 18%
Total Fat 7.62g 10%
Saturated Fat 3.5g 14%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 131mg 5%
Potassium 158mg 5%
Total Carbs 63.72g 17%
Dietary Fiber 1.6g 5%
Sugars 1.26g 1%
Protein 8.45g 14%
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