Recipe courtesy of HRH Catering

Shrimp and Scallop Risotto

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 50 min
  • Yield: 8 servings
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1/4 cup olive oil

3 tablespoons butter

2 large shallots, finely chopped

6 cloves garlic, finely chopped

1 pound bag risotto

2 1/8 cups dry vermouth

16 cups clam broth

1 red pepper, finely chopped

1 green pepper, finely chopped

1 yellow pepper, finely chopped

1 jalapeno, finely diced

1 cup packed fresh dill, chopped

1 cup chopped packed fresh parsley leaves

1 pound fresh bay scallops

1 pound shrimp, shelled, de-veined

1/4 cup grated Asiago cheese


  1. Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving.