Spring Seafood Risotto

Light, creamy, and full of fresh flavor, this spring seafood risotto is the perfect dish for entertaining or a cozy night in.

For the risotto:
1 ½ cups Arborio rice
4 cups seafood or chicken stock (kept warm)
2 Tbsp olive oil
2 Tbsp butter
1 small shallot, finely diced
2 cloves garlic, minced
½ cup dry white wine
½ cup grated Parmesan cheese
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper to taste

Seafood:
½ lb shrimp, peeled and deveined
½ lb scallops (or substitute with crab or mussels)

Spring additions:
1 cup asparagus, cut into 1-inch pieces
½ cup peas (fresh or frozen)
2 Tbsp fresh herbs (parsley, basil, or chives)
Microgreens to garnish (optional)

Season shrimp and scallops lightly with salt and pepper. In a pan, heat a little olive oil and sear scallops until golden on both sides, about 2 minutes per side. Remove and set aside. In the same pan, cook shrimp until pink and just done, about 2–3 minutes. Set aside.

In a large pan, heat olive oil and 1 tablespoon butter over medium heat. Add shallot and cook until softened. Stir in garlic and cook for another 30 seconds.

Add Arborio rice and stir for 1–2 minutes until slightly translucent around the edges.

Pour in the white wine and let it simmer until mostly absorbed.

Begin adding warm stock, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue for about 18–20 minutes.

When the rice is almost tender, stir in asparagus and peas. Continue cooking until the rice is creamy and al dente.

Stir in remaining butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.

Gently fold in shrimp and scallops to warm through.

Finish with fresh herbs and an extra sprinkle of Parmesan.

The key to risotto is patience and stirring. It’s what creates that rich, creamy texture without adding heavy cream.