Emily
Creamy Seafood Risotto is the kind of dish that feels fancy but is surprisingly simple to make at home. It’s rich, creamy, and full of flavor, made with a mix of tender seafood and creamy Arborio rice that slowly cooks in a flavorful broth. This dish is perfect for date nights, dinner parties, or when you want to treat yourself to something special without leaving your kitchen.
Seafood risotto combines comfort with elegance. The rice is soft and creamy, and the seafood adds natural sweetness and richness. Whether you use shrimp, scallops, mussels, or a mix of your favorites, each bite is satisfying and packed with flavor.
In this article, you’ll learn how to make a classic creamy seafood risotto from scratch with easy-to-follow steps, helpful cooking tips, and a few tasty variations to try.
What Is Risotto?
Risotto is a traditional Italian dish made by slowly cooking rice in broth while stirring frequently. It’s made with a special short-grain rice called Arborio rice, which releases starch during cooking, giving the risotto its creamy texture. Unlike regular boiled rice, risotto is all about taking your time and building flavor step by step.
Risotto is incredibly versatile—you can add vegetables, meats, or seafood to suit your taste. In this recipe, we’re focusing on creamy seafood risotto, a luxurious version that’s both simple and impressive.
Why You’ll Love This Recipe
It’s rich, creamy, and comforting
It’s a one-pot meal, so there’s minimal cleanup
It feels fancy but is easy enough for beginners
You can customize it with your favorite seafood
It’s perfect for any occasion—whether casual or elegant
Ingredients You’ll Need
To make creamy seafood risotto, you’ll need the following ingredients:
1 cup Arborio rice (short-grain rice for risotto)
1 tablespoon olive oil or butter
1 small onion or shallot, finely chopped
2 to 3 garlic cloves, minced
½ cup dry white wine (optional, but adds depth)
4 cups seafood or chicken broth, kept warm
½ pound (225g) raw shrimp, peeled and deveined
½ pound (225g) scallops or white fish (cut into bite-size pieces)
½ cup grated Parmesan cheese
¼ cup heavy cream or half-and-half (optional, for extra creaminess)
Salt and black pepper to taste
Zest of 1 lemon (adds brightness)
Fresh parsley or basil for garnish
Optional: pinch of red pepper flakes for mild heat
You can use fresh or frozen seafood. If using frozen, make sure to thaw it completely before cooking.
Step-by-Step Instructions
Step 1: Warm the broth
Before you start cooking the risotto, pour your broth into a saucepan and heat it gently on low. Keep it warm during the cooking process—this helps the rice cook evenly and creates that classic creamy texture.
Step 2: Sauté the aromatics
In a large pan or wide pot, heat olive oil or butter over medium heat. Add the chopped onion or shallot and cook for 2 to 3 minutes, until it softens and becomes translucent. Add the minced garlic and cook for another 30 seconds, stirring so it doesn’t burn.
Step 3: Toast the rice
Add the Arborio rice to the pan and stir well to coat the grains with the oil and onions. Toast the rice for about 1 to 2 minutes. This step helps develop the flavor and gives the risotto a nutty base.
Step 4: Add the wine
If using white wine, pour it in now and stir. Let it simmer until most of the wine has been absorbed. This adds acidity and depth to the dish, but if you prefer not to use wine, you can skip this step and go straight to the broth.
Step 5: Cook the risotto slowly
Begin adding the warm broth to the rice, one ladle at a time. Stir constantly after each addition and wait until the broth is almost fully absorbed before adding more. This process should take about 18 to 20 minutes in total.
Stirring frequently is key—it helps release the starch from the rice and makes the risotto creamy.
Step 6: Add the seafood
When the rice is almost tender (after about 15 minutes), stir in the seafood. Shrimp and scallops cook quickly, so they don’t need long in the pan—just 4 to 5 minutes should do it. Stir gently to make sure the seafood cooks evenly and doesn’t overcook.
You’ll know the shrimp are done when they turn pink and curl slightly. Scallops should be opaque and slightly firm to the touch.
Step 7: Add cheese and cream
Once the rice and seafood are cooked, remove the pot from the heat. Stir in the Parmesan cheese and heavy cream (if using). The cheese adds richness and flavor, while the cream gives the dish a smooth, velvety finish.
Season the risotto with salt, pepper, lemon zest, and a sprinkle of red pepper flakes if you like a little kick.
Step 8: Serve hot
Spoon the creamy seafood risotto into bowls and garnish with fresh parsley, basil, or extra lemon zest. Serve immediately while hot and creamy.
Tips for Perfect Seafood Risotto
Use Arborio rice or another risotto rice like Carnaroli. Regular rice won’t give you the same creamy texture
Warm your broth before adding it to the rice. Cold broth slows down the cooking process
Stir often, but not constantly. You don’t want to break the rice, but you do want to keep it moving enough to release starch
Use fresh seafood when possible, or thaw frozen seafood completely before cooking
Don’t overcook the seafood—add it near the end of cooking so it stays tender
Finish the dish with cheese and cream off the heat to keep it smooth and rich
Ingredient Swaps and Variations
Don’t like shrimp? Use only scallops, chunks of firm white fish like cod, or even cooked crab meat
Add a handful of baby spinach or peas near the end of cooking for extra color and nutrition
For a tomato version, stir in a tablespoon of tomato paste or a splash of canned diced tomatoes
Use vegetable broth for a lighter, vegetarian-style risotto (without seafood)
Swap Parmesan for Pecorino cheese for a sharper flavor
What to Serve With Seafood Risotto
Creamy seafood risotto is a complete meal, but it also pairs well with a few simple sides:
Garlic bread or crusty sourdough to soak up the sauce
A light green salad with lemon vinaigrette
Steamed or roasted vegetables like asparagus or green beans
A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc
Keep your sides simple so the risotto remains the star of the meal.
Storing and Reheating Leftovers
Risotto is best eaten fresh, but you can save leftovers for up to 2 days in the fridge
Store in an airtight container
To reheat, add a splash of broth or water and warm gently on the stove or in the microwave. Stir often to bring back the creamy texture
Avoid freezing risotto, as the rice can become mushy and the texture won’t be the same
Final Thoughts
Creamy seafood risotto is a cozy, elegant dish that’s easier to make than it looks. With just one pot and a handful of ingredients, you can create a flavorful, satisfying meal that’s perfect for any night of the week.
Whether you’re cooking for yourself, your family, or someone special, this dish feels like a treat every time. The gentle lemon flavor, the richness of the cheese and cream, and the tender seafood come together beautifully in every bite.
Once you try this recipe, don’t be surprised if it becomes a regular part of your dinner rotation. It’s the kind of comfort food that also feels like fine dining—all from your own kitchen.
