Seafood Risotto
Arborio risotto rice, raw king prawns, peeled and scallops come together in this seafood — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
How to make it
- Slice the squid tubes into rings and pat the prawns and scallops dry. Keep the stock warm in a separate saucepan over low heat.
- Heat 1 tablespoon of the olive oil in a wide pan over high heat and quickly sear the prawns, scallops and squid for about 1 minute each side until just opaque, then remove and set aside; do not fully cook them yet.
- Lower the heat to medium, add the remaining oil, and gently soften the finely chopped shallots and garlic for 3 to 4 minutes without browning.
- Add the rice and stir for 1 to 2 minutes until the grains are glossy, then pour in the white wine and let it bubble away almost completely.
- Add the warm stock one ladleful at a time, stirring often and waiting until each addition is absorbed before adding the next; continue for about 18 minutes until the rice is creamy and just tender.
- Stir the seared seafood back in along with the oregano and cook for a final 2 to 3 minutes, until the prawns are pink, the scallops are opaque and everything is heated through.
- Remove from the heat, beat in the butter and a few drops of balsamic vinegar, season to taste, scatter with parsley and serve at once.
You'll use: Saucepan · Pan
Ingredient substitutions
- Shallots
- ½ small onion + a little garlic
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Seafood Risotto take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of shallots?
Try ½ small onion + a little garlic. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Seafood Risotto is an original recipe developed in-house by Consomee. Photo: Seafood risotto, Trattoria Da Antonio, Włodarzewska, Warsaw, 2022.jpg by Kgbo, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.