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Lemon Seafood Risotto

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Adjust Servings:
2 tbsp olive oil
1 large leek – cleaned and thinly sliced
2 cloves garlic – minced
1 cup Arborio rice
2 cups low-sodium chicken broth – divided
1 cup dry white wine
1/2 lb bay scallops
1 cup fresh snow peas – trimmed and halved crosswise
1 medium red bell pepper – diced
3 tbsp Parmesan cheese – grated
2 tsp dried basil
2 tbsp lemon juice
ground black pepper to taste

Nutritional information

330 kcal
39.6 g
19.7 g
6.5 g
201 mg
74 mg

Lemon Seafood Risotto

  • Non Veg
  • 55 mins
  • Serves 6
  • Easy



Lemon seafood risotto is a seriously fun take on your typical risotto. Risotto is a classic rice dish that originates from Lombardy, Italy, in the northern part of the country. The dish is typically creamy and doesn’t even require the addition of cream due to its preparation method. This seafood risotto recipe is particularly excellent. It is filled with shrimps and vegetables and accented with lemon. You will enjoy it most on breezy spring or summer days when paired with white wine.

Health Benefits

Risotto is one of those dishes that is as healthy as you make it. Seafood risotto in particular has a wide variety of health benefits. While the specifics vary between the particular types of seafood, there are some general benefits that range across the entire spectrum. Seafood is low in fat; it has fewer kilojoules than the leanest prepared chicken. It’s low in cholesterol, high in protein, and full of vitamins, minerals and omega-3 fatty acids.

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How to make Lemon Seafood Risotto

  • Heat olive oil in a large, heavy-bottomed saucepan at a medium temperature.
  • Cook the leek and garlic until they turn soft; about 5 min.
  • Stir in the rice and cook for 5 more mins; stirring frequently.
  • Pour in 1 1/2 cups of the chicken broth and bring to a boil over high heat while stirring occasionally.
  • Reduce the heat to medium-low and let simmer while remaining uncovered for 5 mins while continuing to stir.
  • Pour in the remaining chicken broth and wine.
  • Increase the temperature to medium and cook for about 5 mins while stirring constantly.
  • Add the shrimp, scallops, peas, and red pepper.
  • Cook while continuously stirring until the remaining liquid is mostly absorbed and the seafood has cooked; about 5 min.
  • Season with Parmesan cheese, basil, lemon juice, and pepper when the rice becomes tender and slightly creamy.


The creamy texture of risotto comes from the starch released by the rice grains as they cook.

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