Try this prawn and scallop risotto then check out more risotto recipes, such as our classic seafood risotto, perfect risotto, prawn risotto and healthy risotto.


  • 100g butter, plus a knob 
  • 2 shallots, finely chopped
  • 450g risotto rice
  • 750ml-1 litre fish or light chicken stock, hot
  • 350-400g raw peeled prawns
  • 1 lemon, zested and juiced
  • 3 tbsp mascarpone
  • 12 scallops, orange roe and side muscles removed
  • 1 bunch chives, finely chopped
  • ½ bunch basil, chopped


  • STEP 1

    Melt the butter in a large heavy-based pan and cook the shallot gently until soft but not coloured. Add the rice and stir until the grains are well coated in butter.

  • STEP 2

    Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, this will take about 20 minutes. How much stock you need will depend on the type of rice you use. Add the prawns when the rice is done but still al dente, then season and add the lemon zest and juice. Turn the prawns over so they cook on both sides, and when they’re done, add the mascarpone and fold it in.

  • STEP 3

    Leave the risotto to sit for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with chopped chives and basil.

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Lulu GrimesManaging editor

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