Lemon Shrimp & Scallop Risotto (GF)

One thing that makes me happy in the kitchen is when I can make a restaurant-quality meal at home for a fraction of the price we’d pay if we had gone out to eat. This one is so good and is elegant-enough for dinner with friends and comfy-cozy for a nice night at home.

I try to buy my shrimp already peeled and deveined so I can skip that step and making it in an electric pressure cooker makes prep and cleanup a breeze!

I can’t wait for you to try this!

Lemon Shrimp & Scallop Risotto

Course: Main Course
Cuisine: American
Keyword: Risotto, Scallops, Shrimp
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 252kcal
Elegant, warm and cozy all at the same time
Print Recipe


  • 1 red pepper
  • 1 lemon
  • 1 tbsp olive oil
  • 1⅓ cups Arborio Rice
  • ¼ cup white wine
  • cups vegetable stock
  • ¾ pound bay scallops, patted dry
  • 3 cups fresh spinach
  • ¾ pound peeled and deveined shrimp
  • parmesan cheese, for serving


  • Chop the red pepper into small dice and set aside. Zest the lemon and set aside, then cut the lemon in half.
  • Using the saute function on an electric pressure cooker, heat the oil in the inner pot for 3 minutes or until hot. Stir in the rice and red pepper, season with salt, and cook until the rice is lightly toasted, about 4 minutes.
  • Add the wine and stir until it has evaporated. Then add the stock and ⅔ of the lemon zest and stir.
  • Lock the lid into place and cook on high pressure for 5 minutes. When the time is up, manually release the pressure.
  • Remove the lid and stir the risotto. Quickly add the shrimp and scallops and stir. Top wit the spinach and immediately replace the lid. Let stand for 10 minutes.
  • Remove the lid and stir the spinach into the risotto. Add 1 tablespoon lemon juice from the lemon half and stir again. Spoon into bowls and top with grated parmesan.


Deluxe Multi Cooker  Easy-Read Measuring Cup Set  Quick Slice  Flexible Cutting Mat Set
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Serving: 1g | Calories: 252kcal | Carbohydrates: 33.3g | Protein: 19.7g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 104mg | Sodium: 522mg | Potassium: 344mg | Fiber: 1.6g | Sugar: 2g | Calcium: 67mg | Iron: 1mg

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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at: www.pamperedchef.biz/colleenfinley

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