Risotto Marinara with Creamy Tomato Rice, Shrimp, and Scallops
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
6
Level
Easy
This seafood risotto recipe is great for a special dinner at home. Risotto Marinara features Arborio rice cooked in marinara sauce with shrimp and scallops. Lemon juice and white wine make this risotto dish more flavorful.
Butter and olive oil are used to sauté onions and garlic. White wine and lemon juice and Arborio rice are cooked in the pan. Stock, either vegetable or fish, is added to the pan slowly so the rice releases starch as it cooks. Tomato paste is added to the last batch of stock cooked in the pan to flavor and color the risotto with tomato flavors without changing the cooking method.
Cook the rice in stock in batches, stirring each batch until the stock is absorbed, until it is thick and tender but still slightly crunchy. Ways the rice dish's texture can be compromised include rinsing the rice and using long-grain varieties, both of which reduce starch in the rice, and using cold stock, which alters cooking time and texture.
Serve skillet food with sautéed green beans and other roasted vegetables or fried zucchini and asparagus fries and other roasted vegetables. Top with fresh parsley and red pepper flakes if desired. Hot risotto dishes are best served right away. To reheat leftovers, add hot stock or water.
Why this recipe works
- It is suitable for an informal family dinner because shrimp and scallops with creamy tomato rice can be cooked in a single skillet instead of multiple pans.
- Dinner guests are treated to an Italian main dish of attractive glossy rice and opaque seafood that look like restaurant food but can be prepared easily at home.
- Home cooks can use other types of seafood. Other options mentioned in the article include mussels, clams, crab, squid, cod, and halibut.
- The gradual addition of stock helps stir the rice. Arborio rice releases starch, adding creaminess to risotto.
- Leftover rice can be used in other dishes by adding hot stock or water to the rice, instead of discarding it.
- A vegetable side dish goes well with the main rice dish.
- Other vegetable side dishes to serve with the rice dish include sautéed green beans and other roasted vegetables, fried zucchini, and asparagus and radishes.
Ingredients
- •1 tbsp olive oil
- •1 tbsp butter
- •1 onion (yellow or white, diced (1 cup))
- •4 cloves garlic (minced)
- •1 cup white wine
- •2 tbsp lemon juice
- •2 cups Arborio rice
- •6 cups vegetable or fish stock
- •6 tbsp tomato paste
- •1 lb sea scallops
- •1 lb shrimp (peeled, deveined, tails removed)
- •½ tsp crushed red pepper flakes (optional)
- •salt and pepper (to taste)
- •parsley (chopped, optional)
Instructions
- 1
Bring the vegetable stock to a simmer and keep it over low heat.
- 2
Heat the butter and olive oil in a large, deep skillet over medium heat.
- 3
Cook the onion and garlic until softened, about 5 minutes.
- 4
Add the white wine and lemon juice.
- 5
Add the Arborio rice and cook and stir until the rice has absorbed the wine.
- 6
Ladle 1 cup of hot stock into the pan and cook, stirring, until the liquid is absorbed, about 5 minutes. Repeat until about 2 cups of stock remain.
- 7
Whisk the tomato paste into the remaining stock and bring it back to a simmer.
- 8
Repeat the stock-addition process with the tomato-infused stock.
- 9
Once the rice has absorbed the liquid, stir in the final cup of stock along with the shrimp and scallops.
- 10
Continue to cook and stir until the rice has absorbed all the liquid and the shrimp and scallops are opaque.
- 11
Taste and season with salt, pepper, and crushed red pepper flakes if using. Garnish with parsley and serve hot.
FAQ
Nutrition (per serving)
Calories
429
Protein
26g
Fat
6g
Carbs
65g
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