Seafood Risotto

  • Author: Kristi Clover
  • Yield: 6 1x


This delicious meal will impress your friends & family for sure! It is one of our family favorites!


  • 1 ½ cups Arborio rice, uncooked (or 12oz. package)
  • 1 small onion, chopped
  • 2 Tbsp. butter, melted
  • 5 cups canned diluted chicken broth (approximately three 14oz. cans or 1 1/2 large boxes)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1/8 tsp. saffron threads, crushed
  • ½ pound sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 Tbsp. butter, melted
  • ¾ lb. medium-sized shrimp, peeled and deveined
  • ½ lb. bay scallops
  • ½ cup chopped tomato


  1. Sauté rice and chopped onion in butter in a large skillet until rice is opaque and onion is tender.
  2. Add half of the chicken broth to the skillet along with salt, pepper, and saffron.
  3. Bring to a boil, then cover & reduce heat and simmer until liquid is absorbed. MAKE SURE IT DOES NOT GET TOO DRY! Add remaining broth in half cup increments until mixture is creamy and rice is tender.
  4. While rice is cooking, sauté mushrooms and green onions in remaining butter until vegetables are tender.
  5. Add shrimp & scallops; cover, reduce heat, and simmer 5 minutes or until shrimp is pink and scallops are opaque.
  6. Add diced tomatoes to the shrimp & scallops mix.
  7. Add shrimp mixture to rice mixture
  8. Toss gently to combine.
  9. Cook over low heat 3 minutes or until thoroughly heated.


I use frozen seafood typical, so I need to defrost it before adding it to the skillet. To do so, simply run cool water over your shrimp & scallops while they are in a colander in the sink. I use the spray attachment on the faucet. Rotate the colander occasionally to be sure it is defrosting evenly.

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