Half-and-Half Seafood Risotto
A creamy risotto blending half seafood and half vegetables for a balanced, nutrient-packed dish. This italian-inspired seafood ready in about 60 minutes pairs arborio rice, shrimp, scallop for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 6 large, peeled and deveined shrimp
- 4 medium, cut into 1/2-inch cubes scallop
- 1/2 bunch, trimmed and cut into 1/2-inch pieces asparagus
- 1/2 small, diced onion
- 1/2 cup white wine
- 2 cups chicken broth
- 1/2 cup, grated parmesan cheese
- 1 tbsp butter
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt butter over medium heat. Add onion and sauté for 3 minutes until translucent.
- Step 2: Stir in arborio rice, cooking for 2 minutes until toasted. Add white wine and cook until absorbed.
- Step 3: Gradually add chicken broth, one ladle at a time, stirring constantly until the rice is tender and creamy.
- Step 4: Toss in shrimp, scallops, and asparagus, cooking for 2-3 minutes until seafood is opaque. Stir in parmesan, season with salt and black pepper, and serve immediately.
Frequently asked questions
How long does Half-and-Half Seafood Risotto take to make?
Total time is about 60 minutes (35 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Seafood Risotto?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Half-and-Half Seafood Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Seafood Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Seafood Risotto?
Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
