Risotto Marinara (Seafood Risotto) Recipe

I can never resist the way this Risotto Marinara turns creamy, tomato-rich, and loaded with tender shrimp and scallops. One spoonful makes it clear why this Italian classic is worth the wait.

I’m obsessed with Risotto Marinara because it gives me everything I want in a seafood dinner: creamy, briny, tomato-rich rice with shrimp and scallops tucked into every bite. I love how the rice stays lush without feeling heavy, and how the seafood makes the whole bowl taste like I ordered it somewhere loud, tiny, and seriously good.

But at home, in my own kitchen. That’s the magic.

It feels a little fancy, sure, but not precious. Just bold, saucy, deeply savory rice with a clean ocean snap.

And honestly, I’d rather eat this than go out most nights. No contest.

Ingredients

• Arborio rice gets creamy and cozy, without turning into mush.
• Olive oil starts everything off with a fruity, savory base.
• Butter makes it richer, because seafood risotto should feel a little fancy.
• Onion adds gentle sweetness, the kind you’d miss if it vanished.
• Garlic brings that “something smells amazing” moment fast.
• White wine adds brightness and keeps the tomatoes from feeling heavy.
• Seafood stock is basically the ocean flavor doing the heavy lifting.
• Crushed tomatoes make it saucy, tangy, and weeknight-friendly.
• Shrimp adds sweet, juicy protein that cooks up fast.
• Scallops feel tender and buttery, like the special guest here.
• Parmesan makes it creamy, salty, and extra comforting.
• Parsley keeps things fresh, so it doesn’t taste too rich.
• Plus, lemon zest wakes everything up with a clean little pop.

Ingredient Quantities

• 1 1/2 cups arborio rice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups warm seafood stock or fish stock (or a mix of stock and clam juice)
• 14 ounces crushed tomatoes (about 1 can)
• 1 tablespoon tomato paste
• 12 ounces shrimp, peeled and deveined
• 10 ounces sea scallops, trimmed
• 1 bay leaf (optional)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon and lemon wedges for serving

How to Make this

1. Warm the seafood stock in a saucepan over low heat and keep it at a gentle simmer.

2. In a large heavy skillet or saucepan, heat the olive oil and 1 tablespoon butter over medium heat until the butter melts. Add the chopped onion and a pinch of salt and cook until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more.

3. Add the arborio rice to the pan and stir to coat the grains with the oil and butter. Toast the rice 1 to 2 minutes until edges look translucent.

4. Pour in the white wine and stir until it is mostly absorbed. Stir in the crushed tomatoes and tomato paste until evenly combined. Add the bay leaf if using, red pepper flakes if using, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

5. Begin adding the warm stock one ladleful at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18 to 20 minutes, until the rice is creamy and al dente. Taste and adjust seasoning.

6. While the risotto cooks, pat the shrimp and scallops dry and season lightly with salt and pepper. In a separate skillet, melt the remaining 2 tablespoons butter over medium-high heat. Sear the scallops 1 to 2 minutes per side until golden and just cooked through, then remove. Sear the shrimp 1 to 2 minutes per side until pink and just cooked through, then remove.

7. When the risotto is nearly done and has a creamy consistency, stir in the grated Parmesan, lemon zest, and chopped parsley. Remove and discard the bay leaf.

8. Gently fold the cooked shrimp and scallops into the risotto so they are evenly distributed and warmed through for a minute or two.

9. Adjust seasoning with more salt, pepper, or red pepper flakes to taste. If the risotto is too thick, stir in a splash of warm stock to loosen.

10. Serve immediately with lemon wedges on the side and an extra sprinkle of chopped parsley and Parmesan.

Equipment Needed

1. Saucepan for warming stock
2. Large heavy skillet or wide saucepan for the risotto
3. Separate skillet for searing shrimp and scallops
4. Wooden spoon or heatproof spatula for stirring
5. Ladle for adding stock gradually
6. Chef knife and cutting board for chopping aromatics and parsley
7. Measuring cups and spoons
8. Microplane or zester for lemon zest and a box grater or fine grater for Parmesan
9. Tongs or slotted spoon to handle cooked seafood
10. Small bowl or plate and paper towels to pat and season the shrimp and scallops

FAQ

Risotto Marinara (Seafood Risotto) Recipe Substitutions and Variations

• Arborio rice: use Carnaroli, Vialone Nano, or short grain sushi rice for similar creaminess and texture.
• Dry white wine: substitute dry vermouth, a splash of white wine vinegar diluted with water, or extra warm stock with a squeeze of lemon.
• Seafood or fish stock: use low sodium chicken stock with a strip of kombu or nori, clam juice diluted with water, or vegetable stock plus a splash of fish sauce for umami.
• Parmesan cheese: swap Pecorino Romano, aged Asiago, or a blend of grated Grana Padano and a touch of butter for richness.

Pro Tips

1. Keep your stock barely simmering and add it hot. Cold stock shocks the rice and slows cooking, so warm stock helps the grains release their starches for a silkier, creamier risotto.

2. Pat the shrimp and scallops very dry before seasoning and searing. Moisture prevents proper browning, and a good golden crust adds both texture and flavor without overcooking the seafood.

3. Taste the rice a little before you finish cooking for doneness, not just by time. You want a slight tooth to the center, not mushy. If it seems underdone but the liquid is nearly gone, add a few spoonfuls of hot stock and give it another minute or two.

4. Stir often, but not constantly. Frequent stirring encourages creaminess, yet a brief pause between stirs lets the rice absorb liquid evenly. Use a wooden spoon and gentle, patient movements to avoid breaking the grains.

5. Brighten the finished dish with lemon zest rather than just juice, and add extra parsley at the end. Zest gives an aromatic pop without thinning the risotto, and fresh herbs lift the tomato and seafood flavors.