Baked Italian-Style Seafood Risotto with Saffron and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A creamy baked risotto infused with fragrant saffron and loaded with tender seafood, finished with melted Parmesan for a comforting Italian dish. This italian-inspired seafood ready in about 55 minutes pairs arborio rice, shrimp, peeled and deveined, large scallops for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 8 oz shrimp, peeled and deveined
• 6 large scallops
• 4 cups, warm fish stock or chicken broth
• 1 small, finely chopped white onion
• 2 minced garlic cloves
• 1/2 cup dry white wine
• 1/4 tsp saffron threads
• 3 tbsp olive oil
• 2 tbsp butter
• 3/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F. In a large ovenproof skillet, heat 3 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 cup arborio rice and stir to coat grains with oil, cooking for 1-2 minutes until slightly toasted.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed. Add 1/4 tsp saffron threads dissolved in 1/4 cup warm fish stock.
4. Step 4: Gradually add the remaining 3 3/4 cups warm fish stock 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed before adding more. This should take about 15 minutes.
5. Step 5: Stir in 8 oz peeled shrimp and 6 large scallops (cut in halves if large), 1 tsp salt, and 1/2 tsp black pepper. Remove from heat, stir in 2 tbsp butter and 3/4 cup grated Parmesan cheese.
6. Step 6: Transfer skillet to the preheated oven and bake uncovered for 15 minutes until the top is set and seafood is cooked through.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.