Creamy Seafood Risotto

Creamy texture of our Creamy Seafood Risotto, a perfect dish for seafood enthusiasts. This pescatarian-friendly Italian recipe is quick to prepare and bursting with flavors from fresh shrimp, scallops, and vibrant vegetables. With potential allergens including shellfish and dairy, this risotto is a fantastic choice for a satisfying meal.

The flavor profile combines the sweetness of seafood with the earthiness of Arborio rice, making it versatile for any occasion—ideal for family dinners or special gatherings. Packed with protein and essential nutrients, this dish supports a balanced diet.

Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try our Creamy Seafood Risotto today and elevate your meal prep with easyChef Pro!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 55 minutes

Overview

This seafood risotto is a delightful and creamy dish, perfect for spring or summer. It's quicker to prepare than a classic risotto, yet it retains a rich texture and flavor, making it a favorite for seafood lovers.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy

Cuisine

Italian

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Large leek, sliced
• 2 Cloves garlic, minced
• 1 Cup Arborio rice
• 2 Cups low-sodium chicken broth, divided
• 1 Cup dry white wine
• 0.5 Pounds (lb) bay scallops
• 0.5 Pounds (lb) medium shrimp, peeled
• 1 Cup fresh snow peas, torn
• 1 Medium red bell pepper, diced
• 3 Tablespoons (tbsp) Parmesan cheese, grated
• 2 Teaspoons (tsp) basil, dried
• 2 Tablespoons (tbsp) lemon juice
• 1 Pinch black pepper, to taste

Steps

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

Enjoy this creamy and flavorful seafood risotto with your loved ones!