Name: Risotto Marinara (Seafood Risotto) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 yellow or white onion, diced (1 cup); 4 garlic cloves, minced; 1 cup white wine; 2 tablespoons lemon juice; 2 cups Arborio rice; 6 cups vegetable or fish stock; 6 tablespoons tomato paste; 1 pound sea scallops; 1 pound shrimp, peeled, deveined, tails removed; ½ teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; Chopped parsley (optional)

Jump to Recipe· 4.1 from 72 reviews

If you are craving a rich, comforting dish full of fresh flavors from the sea, this Risotto Marinara (Seafood Risotto) Recipe will be your ultimate go-to. Imagine creamy Arborio rice cooked to silky perfection with robust tomato paste, fragrant garlic, and a splash of white wine, all mingling with tender sea scallops and plump shrimp. This Italian classic is both an elegant and homey meal that brings the ocean’s bounty straight to your table, perfect for special occasions or a cozy night in.

Ingredients You'll Need

The image shows a close-up of a dish with several large shrimp and some small scallops mixed in with a creamy, rich orange sauce covering soft rice. The shrimp are pinkish-orange with a smooth texture, curled slightly, and scattered evenly throughout the dish. The rice underneath is soft and coated thickly with the sauce, showing little separation between grains. Small green parsley leaves are sprinkled across the top as garnish, along with a few tiny red pepper flakes adding contrast. The dish is served in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, fresh ingredients that each play a vital role in building layers of flavor and texture. From the creamy risotto rice to the fresh seafood, every component adds something unique to the dish.

Olive oil: Adds a silky base and subtle fruity notes while preventing sticking.
Butter: Boosts richness and helps soften the onion and garlic.
Yellow or white onion (diced): Provides a sweet, savory foundation for the risotto.
Garlic cloves (minced): Imparts a warm, aromatic depth essential for many Italian dishes.
White wine: Adds acidity and complexity, balancing the creamy rice and seafood.
Lemon juice: Brightens the dish and enhances the seafood flavors.
Arborio rice: The star of the show—a starchy rice that creates that signature creaminess.
Vegetable or fish stock: Keeps the risotto moist and infuses it with umami richness.
Tomato paste: Brings color, acidity, and a concentrated tomato flavor to the risotto.
Sea scallops: Tender, sweet seafood that pairs beautifully with shrimp.
Shrimp (peeled and deveined): Adds a juicy texture and the quintessential seafood taste.
Crushed red pepper flakes (optional): For those who enjoy a gentle kick of heat.
Salt and pepper: Essential for seasoning to taste.
Chopped parsley (optional): A fresh herbal touch that brightens the final presentation.

How to Make Risotto Marinara (Seafood Risotto) Recipe

Step 1: Prepare Your Stock

Begin by bringing your vegetable or fish stock to a gentle simmer and keeping it warm over low heat. This is key because adding hot stock to the risotto ensures the rice cooks evenly and releases its creamy starches without cooling the pan down.

Step 2: Sauté the Onion and Garlic

In a large, deep skillet, melt the butter and olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and soft, about five minutes. This aromatic base forms the flavor backbone of the risotto and sets the stage for all the delicious ingredients to come.

Step 3: Add Wine and Lemon Juice

Pour in the white wine and lemon juice, stirring to deglaze the pan. Let this mixture reduce slightly, infusing your risotto with bright acidity and complexity that perfectly complements the seafood.

Step 4: Toast the Arborio Rice

Stir the Arborio rice into the pan, allowing each grain to get coated in the flavorful fat and liquids. Toasting the rice for a minute or two helps it absorb the flavors and begins the alchemy of turning it creamy as you cook.

Step 5: Add Stock Gradually

Add a cup of the hot stock to the skillet and cook, stirring frequently, until the rice absorbs the liquid—about five minutes. Repeat this process, cup by cup, ensuring the risotto grows creamy and tender while still maintaining the perfect bite. When you get near the end, reserve about two cups of stock for the next step.

Step 6: Incorporate Tomato Paste into Stock

Whisk the tomato paste into the remaining stock and bring it back to a simmer. This tomato-infused stock will give your risotto its signature rich, deep color and a lovely tangy flavor that elevates the dish to restaurant quality.

Step 7: Finish Cooking with Seafood

Continue adding the tomato stock to the rice, stirring continuously. When you reach the last cup of stock, add the shrimp and scallops at the same time. Cook and stir gently until the rice has absorbed all the liquid and the seafood is fully cooked, turning opaque, tender, and succulent.

Step 8: Season and Serve

Taste your Risotto Marinara and season with salt, pepper, and red pepper flakes if you like some heat. Stir in chopped parsley if desired, and serve your masterpiece immediately while hot and creamy.

How to Serve Risotto Marinara (Seafood Risotto) Recipe

The image on the left shows a close-up of a pot filled with orange-brown rice, evenly mixed and cooked with a slight glossy texture, stirred using a wooden spoon with a light natural wood color resting inside the pot on the right side. The image on the right shows the same pot with more liquid added, turning the rice mixture into a thicker soup with chunks of white garlic cloves and pieces of light brown meat visible, creating a layered effect of rice, broth, garlic, and meat in a rich reddish-brown color, the wooden spoon still in the pot on the right side. Both images have the pot placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or a few twists of freshly cracked black pepper can brighten the dish visually and enhance its fresh flavors. For a richer touch, offer grated Parmesan on the side, letting guests customize their bowls.

Side Dishes

This seafood risotto pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or garlic-roasted asparagus for added texture. A crusty baguette or garlic bread is perfect for scooping up every last creamy bite.

Creative Ways to Present

Serve your Risotto Marinara in shallow bowls with a delicate drizzle of extra virgin olive oil on top. For parties, plate individual portions garnished with microgreens or edible flowers for a stunning presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator and consume within two days for the best texture and flavor. Keep in mind risotto thickens as it cools.

Freezing

Freezing risotto is not ideal as it can alter the creamy texture and make the seafood rubbery after reheating. It’s best to enjoy this dish fresh or refrigerated for short-term storage only.

Reheating

To reheat leftover Risotto Marinara, place it in a saucepan over low heat and add a splash of warm stock or water. Stir gently until heated through and creamy again, careful not to overcook the seafood.

FAQs

Can I use other types of seafood in this Risotto Marinara (Seafood Risotto) Recipe?

Absolutely! Mussels, clams, crab meat, or calamari make excellent alternatives or additions. Just adjust cooking times as needed to avoid overcooking delicate seafood.

Do I need to rinse the Arborio rice before cooking?

No, rinsing removes the starch that's essential for the risotto's creamy texture. Keep the starch intact for that signature luscious consistency.

Can I make this recipe gluten-free?

Yes! This Risotto Marinara (Seafood Risotto) Recipe is naturally gluten-free as long as you use gluten-free stock and wine, making it perfect for those with gluten sensitivities.

What wine works best when cooking this risotto?

A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a light Chardonnay is perfect. These wines add bright acidity and subtle fruit flavors without overpowering the seafood.

Why is constant stirring important in a risotto?

Stirring helps release the rice’s starch and creates friction that softens the grains, resulting in the creamy, dreamy texture risotto is famous for. It’s a labor of love that pays off deliciously.

Final Thoughts

This Risotto Marinara (Seafood Risotto) Recipe is such a joy to make and taste. It brings out the best in both fresh seafood and rich, creamy rice cooked with care. I encourage you to treat yourself and your loved ones by making this recipe soon. With its comforting texture and vibrant flavors, it’s sure to become a cherished favorite in your kitchen repertoire.