Creamy Lemon-Dill Shrimp & Scallop Risotto
This creamy risotto features tender Arborio rice, succulent shrimp and scallops, vibrant lemon, and fresh dill, creating a luxurious and flavorful seafood dish.
Equipment
- large, heavy-bottomed pot or Dutch oven
- separate pan
- ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion finely chopped
- 2 garlic minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4-5 cups warm chicken or fish broth
- 0.5 lb large shrimp peeled and deveined
- 0.5 lb sea scallops adductor muscle removed
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 3 tbsp fresh dill chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
Cooking Instructions
- Heat olive oil and butter in a heavy-bottomed pot over medium heat, then cook the chopped onion until softened and translucent.
- Add minced garlic and cook for a minute until fragrant, then add Arborio rice and stir for 1-2 minutes until the edges are translucent.
- Pour in white wine and stir until completely absorbed by the rice.
- Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more until the rice is creamy and al dente (18-20 minutes).
- In a separate pan, heat olive oil and cook shrimp and scallops for 2-3 minutes per side until opaque; cook in batches if necessary.
- Remove the risotto from heat and stir in Parmesan cheese, lemon juice, and chopped dill.
- Gently fold in the cooked shrimp and scallops, then season with salt and pepper to taste.
- Cover and let the risotto rest for 2-3 minutes before serving immediately with fresh lemon wedges.
Notes
For an extra touch of freshness, garnish with a sprinkle of fresh parsley or a few more dill sprigs before serving. Ensure your broth is warm when adding to the rice to maintain a consistent cooking temperature for the best risotto texture.