Seafood Risotto

Demonstrated by: Chef Chai Chaowasaree of Singha Thai and Chai's Island Bistro.
Pacific Rim Recipes on April 15, 1999.



Seafood Risotto

  • 1 tablespoon olive oil
  • 1/2 bulb shallot, chopped
  • 1 small clove garlic, chopped
  • 1 tablespoon chopped leek
  • 1 tablespoon dry white wine
  • 1 cup shrimp stock or clam juice
  • 1/2 cup aborio rice
  • 1/4 cup sliced asparagus spears
  • 1/4 cup fresh green peas
  • 1/4 cup diced zucchini or crookneck squash
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley, tarragon)
  • 1 oz crab meat
  • Pinch of lemon zest
  • 1 to 1-1/2 tablespoons heavy cream
  • Coarse salt and white pepper
  • Salad oil
  • 3 jumbo shrimp or prawns, shelled and cleaned
  • 3 jumbo scallops


In a skillet, heat the olive oil. Add shallot, garlic, and leek; saute; for 1 minute. Add wine, shrimp stock, and rice; bring to a boil. Lower heat and cook for 10 to 15 minutes. Add asparagus, peas, zucchini, tomato, and herbs. Cook for 5 to 10 more minutes. Add crab, lemon zest, and cream; cook until rice is almost dry. Season with salt and pepper. Place rice mixture on serving dish. Season shrimp and scallops with salt and pepper. In a small skillet heat a little oil; sear shrimp and scallops; place on top of rice. Makes 1 serving.


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