Lemon-Garlic Italian Seafood Risotto with White Wine

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Creamy risotto infused with fresh lemon and garlic, studded with tender shrimp and scallops simmered in white wine. This Italian-inspired seafood recipe, ready in about 45 minutes, pairs Arborio rice, shrimp, scallops for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1/2 cups Arborio rice
• 8 oz, peeled and deveined shrimp
• 8 oz, cleaned scallops
• 3 tbsp olive oil
• 2, finely chopped shallots
• 4, minced garlic cloves
• 3/4 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup, grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat the grains with oil. Toast the rice for 2 minutes until edges look translucent.
3. Step 3: Pour in 3/4 cup dry white wine and cook, stirring constantly, until the liquid is absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each ladleful to absorb before adding the next, for about 18 minutes until rice is creamy and al dente.
5. Step 5: Meanwhile, heat remaining 1 tbsp olive oil in a separate pan over medium-high heat. Season 8 oz shrimp and 8 oz scallops with 1/2 tsp black pepper and 1/2 tsp salt. Sear shrimp and scallops for 2 minutes per side until opaque and golden. Remove from heat.
6. Step 6: When risotto is nearly done, stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tbsp lemon zest, 2 tbsp lemon juice, and cooked seafood. Mix gently until creamy.
7. Step 7: Remove from heat and fold in 2 tbsp chopped fresh parsley. Serve immediately garnished with extra Parmesan if desired.