Seafood risotto with peas and parsley


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
*PLUS Cooking time: 50 minutes


  • 125 g small bay scallops

  • 125 g shrimp

  • 2 tbsp butter

  • 1 small onion, finely chopped

  • 3 large garlic cloves, minced

  • 1 cup short-grain rice, preferably arborio

  • 1 cup dry white wine

  • 1/2 tsp salt

  • 1/4 tsp cayenne pepper, optional

  • 284-mL can undiluted chicken broth, preferably low-sodium

  • 3 1/2 to 4 cups water

  • 1 cup fresh or frozen peas, or 125 g snow peas, sliced

  • 1/2 cup freshly grated parmesan

  • 1/2 cup coarsely chopped fresh parsley

  • 1 lemon, cut into wedges (optional)


  • Place frozen scallops and shrimp in a large colander. Rinse under running cold water until seafood can be separated and surface ice is just dissolved. Let drain while continuing with recipe.

  • Heat 1 tablespoon (15 mL) butter in a large wide saucepan set over medium heat. Add onion and garlic. Sauté, stirring often, until onion has softened, about 5 minutes. Add remaining butter and rice. Stir until rice is slightly translucent, about 2 minutes.

  • While constantly stirring rice mixture, add 1/2 cup (125 mL) wine, salt and cayenne for a spicy taste. Stir gently until rice has absorbed wine. Then add remaining wine, stirring until absorbed.

  • Then add broth, 1/4 cup (50 mL) at a time. Stir often and wait until liquid is absorbed before adding more. (Stirring produces creamy-textured rice.) When all broth has been absorbed, add 1/4 cup (125 mL) water. Continue stirring until all is absorbed. Add water, 1/4 cup (50 mL) at a time, stirring often until most of water is absorbed before adding more. You may not need all of water, but mixture should be a little soupy. Stirring and cooking process will take about 35 to 40 minutes.

  • When rice is almost tender to the bite, very creamy and still a little soupy, stir in shrimp, scallops and peas. Continue stirring often until seafood is cooked and peas are hot, about 5 minutes. If using snow peas, stir in for last 2 minutes of cooking time. Then stir in cheese and parsley. Serve with lemon wedges. Risotto is best served right away.

Nutrition (per serving)

Calories 399, Protein 22.1g, Carbohydrates 49.7g, Fat 10.7g, Fibre 2.6g, Sodium 1139mg.

This creamy risotto is truly a comfort food and is full of calcium. Serve it with a mixed green salad and vinaigrette dressing.

Entertaining tip

To spend more time with your guests, prepare risotto to end of Step 4. Mixture should be soupy. Cover and refrigerate. When ready to finish, place risotto in a saucepan set over medium heat. If all of liquid has been absorbed, stir in at least 1/4 cup water (50 mL) and a splash of wine. Stir gently until hot, then proceed with Step 5.