Lemon-Garlic Italian Seafood Risotto with White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Lemon-Garlic Italian Seafood Risotto with White Wine take to make?

Total time is about 45 minutes (15 min prep + 30 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 Lemon-Garlic Italian Seafood Risotto with White Wine?

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 Lemon-Garlic Italian Seafood Risotto with White Wine?

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 Lemon-Garlic Italian Seafood Risotto with White Wine 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 Lemon-Garlic Italian Seafood Risotto with White Wine?

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.

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