Renae Diggles

February 10, 2021

Delicious Seafood Risotto Recipe

Renae Diggles

February 10, 2021

Risotto is definitely a favourite Italian dish, and nothing beats a warm, delicious seafood risotto. And believe it or not, it’s not that difficult to make. We’ll gladly share our recipe for prawn & scallop risotto with you.

What is Risotto?

Risotto is a creamy Italian meal that’s made with a short-grain, white rice. The most popular of short-grain rice used in risottos is called Arborio rice or Carnaroli rice. You’ll find Arborio rice on most supermarket shelves nowadays.

Flavour your risotto with anything you can imagine. Whether it’s seafood risotto, salmon or wild mushrooms, there are so many options to choose from.

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How to Cook Risotto

Cooking risotto at home from scratch is easier than you might think. But we’re not going to lie. It does take time to make properly.

Risotto recipes typically start with a garlic and onion base, sautéed in extra virgin olive oil. Then, the rice is added to the pan before any wet ingredients are added. Most people miss the step of lightly toasting the rice for 2 to 3 minutes before deglazing the pan with white wine and lemon. Once the wine and lemon are absorbed by the risotto, you’ll add the fish or chicken broth, adding a ladle at a time, and not drowning the rice with all of the liquid at once. You wait for the rice to absorb each ladle of liquid before adding the next until the consistency of the rice is firm but tender, with a creaminess to it. And be sure to gently stir the rice frequently to avoid it sticking to the pan and burning.

Choosing Your Seafood

While Arborio rice, wine, garlic, onion and stock are essential ingredients to the risotto, the other staple to a seafood risotto is the fresh seafood. Choose whatever seafood you like. You could add a firm fish, mussels or squid. But we like to keep it simple with fresh prawns and scallops. Yummy!

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Prawn and Scallop Risotto

Delicious Prawn and Scallop Risotto, filled with fresh seafood and punchy flavours, this recipe is sure to please the Italian food lovers.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 542 kcal


  • Saucepan
  • Sharp knife
  • Large stirring spoon
  • Measuring cups
  • Measuring spoons


  • 2 tbsp Extra virgin olive oil
  • 1 ½ cups Arborio Rice
  • 1 litre Chicken stock
  • ½ cup White wine
  • 1 Onion/ Shallots diced
  • 3 cloves Garlic crushed
  • ½ cup Fresh basil
  • 12 Raw prawns shelled
  • 12 Scallops
  • Cracked Pepper
  • ¼ cup Parmesan Cheese
  • ½ Lemon


  • Set the stove to a medium heat. In a large saucepan, sauté the onion/ shallots with garlic in olive oil until the onions are translucent.  
  • Add the Arborio rice and toast for approximately 2 to 3 minutes, but don't brown the rice. 
  • Pour in the white wine and the lemon juice to deglaze the pan. Allow the rice to absorb the liquid. Gently stir as you go to avoid the rice from sticking to the pan.
  • Next, add ladles of liquid stock gradually. Allow each ladle of liquid to be absorbed by the rice before adding the next. This process will take approximately 15 minutes. Continue to gently stir as you go.
  • You'll then add the prawns and scallops when the rice is al dente, cooking for another 5 to 10 minutes, while continuing to add stock to achieve the desired consistency.
  • Once the seafood is cooked and the rice is tender but firm, mix through the parmesan cheese.
  • Finally, garnish your risotto with basil and season with cracked pepper.


Calories: 542kcalCarbohydrates: 76gProtein: 24gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 60mgSodium: 813mgPotassium: 553mgFiber: 3gSugar: 6gVitamin A: 274IUVitamin C: 11mgCalcium: 125mgIron: 4mg
Keyword prawn and scallop risotto, prawn risotto, prawns, prawns and scallops, risotto, scallops
Tried this recipe?Let us know how it was!


Firstly, by cooking the rice slowly, the rice becomes a beautiful and creamy texture.

Secondly, if you want a healthier option, you can leave out the white wine and reduce the amount of parmesan cheese that you add to the rice. Some people choose to leave the cheese out altogether. It’s up to you.

If you want to leave out the cheese but still have a punchy flavour, a traditional Italian risotto has tomato sauce in it. You could add a teaspoon or two of tomato paste or 1 cup of passata if you’d prefer. This gives the seafood risotto red colour and definitely makes it authentic Italian.

Finally, don’t be shy on the garnish. While we’ve garnished with basil and cracked pepper, you could also add Italian parsley, chives or fresh cherry tomatoes. We hope you enjoy this aromatic, delicious seafood risotto.

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Disclaimer: This post contains affiliate links. If you use these links to buy something we may earn a commission.

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