Yield: Serves 8


  • 9 C. (2 liters) chicken broth, heated
  • 2 T. olive oil
  • 2 T. butter
  • 1 medium onion, finely chopped
  • 1 lb. (1/2 kilo) medium shrimp, cleaned and deveined or 1 lb. scallops
  • 3 C. (900 g) rice, preferably Arborio or other short-grained rice
  • 1 C. wine (or chicken broth)
  • 1 1/2 C. (60 g) grated Parmesan cheese
  • 2 T. butter
  • 3 T. fresh parsley, chopped
  • 1 T. lemon juice


  1. Keep broth heated on a back burner while preparing the rest of the risotto.
  2. Heat 2 T. oil and 2 T. butter in a large skillet. Add the onion and saute until softened, about 5 minutes. Add the shrimp to the pan and cook until pink, or cook the scallops just until whitened. Set aside in a bowl.
  3. Add rice to the pan, stirring well to coat with oil. Add wine (or broth), stirring until evaporated and absorbed.
  4. Now begin adding 1 cup of broth at a time to the rice mixture, stirring frequently until nearly absorbed. Continue adding the broth, 1 cup at a time, stirring frequently, until the rice is al dente -- done but not mushy.
  5. When the rice seems al dente, stir in the Parmesan, butter, fresh parsley, and lemon juice. Gently stir in the seafood and heat through.


Pumpkin Risotto: Follow directions for Risotto with Seafood, omitting the shrimp/scallops. After sautèing the onion until tender, add 2 C. diced pumpkin or butternut squash to the pan and sautè about 5 minutes more. Continue with Steps 3-5 (omitting adding the seafood).

Vegetable Risotto: Follow directions for Risotto with Seafood, omitting the shrimp/scallops. Along with the onion in Step 2 sautè 2 diced, red or yellow bell peppers until crisp-tender. Add 2 medium, diced zucchini or yellow summer squash. Sprinkle with salt and cook 2-3 minutes more. Transfer to a bowl and set aside. Add 1 T. oil and 1 T. butter to the pan and continue with Steps 3-5, adding the vegetables instead of the seafood at the end. (Broccoli, spinach, grated carrot, and mushrooms also go well in a vegetable risotto if you want to replace some of the above vegetables.)

Cheese Risotto: Follow the directions for Risotto with Seafood, omitting the seafood. When the risotto is done, stir in 1/2 C. each of several types of cheese: mozzarella, ricotta, Parmesan, blue cheese, goat cheese. Almost anything works!

Step-by-Step Instructions

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