
Crab and Scallop Risotto
Author: Shoshanna Lee
![Crab and Scallop Risotto]()
Savor this lip-smacking, nutritious, and fulfilling risotto recipe enriched with a generous quantity of tender crab meat and scallops making it a complete meal.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 6
Ingredients:
Author: Shoshanna Lee

Savor this lip-smacking, nutritious, and fulfilling risotto recipe enriched with a generous quantity of tender crab meat and scallops making it a complete meal.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 6
Nutrition: (per serving)
Calories: 378 calories
Fat: 11 grams
Carbohydrates: 52 grams
Sodium: 973 milligrams
Protein: 20 grams
Sugar: 6 grams
Calories: 378 calories
Fat: 11 grams
Carbohydrates: 52 grams
Sodium: 973 milligrams
Protein: 20 grams
Sugar: 6 grams
Ingredients:
- 2 cups Arborio rice
- 250 gm crab meat (picked through without shell fragments)
- 250 gm bay scallops
- 6 cups chicken stock (lukewarm)
- 3 tsp unsalted butter
- 1/4 cup Parmesan cheese (finely grated)
- 3 garlic cloves (finely chopped)
- 1/3 cup white wine
- 1 tsp parsley (finely chopped)
- 1/2 tsp tarragon (finely chopped)
- 1 small white onion (finely chopped)
- 2 tsp olive oil
- freshly ground pepper to taste
- kosher salt to taste
Instructions:
- Add 1 tsp of unsalted butter and 1 tsp of olive oil to a flat nonstick pan.
- Heat it on a medium flame for half a minute and add both crab meat and scallops to the pan.
- Toss for half a minute and season with kosher salt.
- Toss and stir fry for another 2 minutes.
- Bring down from the flame and transfer the lightly stir-fried seafood chunks to a plate or a bowl. Keep aside.
- And the remaining unsalted butter and olive oil to the same nonstick pan and put it on a medium flame.
- Add finely chopped garlic to the pan and stir fry for half a minute.
- Now, add finely chopped white onion with parsley and tarragon to the pan and stir fry for about 2 minutes.
- Add rice to the pan and cook for about 2 to 3 minutes stirring gently with a spatula.
- Add white wine to the pan and cook while stirring at regular intervals until it is reduced completely.
- From here on, keep adding add a ladle of warm stock and cook until it is absorbed by the rice.
- Repeat this process till the last ladle of the stock.
- After adding the last ladle of stock, make sure you reduce the liquid just to half.
- Remove from the flame and quickly add cheese with crab meat and scallops.
- Season with kosher salt and ground pepper.
- Combine everything well and serve immediately.