Shrimp & Lobster Risotto

Campbell's Shrimp & Lobster Risotto Recipe

A combination of Parmesan and mascarpone cheeses makes this sophisticated seafood risotto really smooth and creamy.  This is a wonderful dish to serve when you're looking to impress your guests.

At a glance


10 min.


40 min.



Servings: about 2 cups each

Cook: 25 min.

Stand: 5 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

2 tablespoons olive oil
1 medium orange bell pepper, diced (about 1 cup)
1/2 cup chopped onion or shallots
2 cups uncooked arborio rice
1/2 cup dry white wine
6 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 pound coarsely chopped cooked shrimp
1/2 pound coarsely chopped cooked lobster meat
1/2 cup grated Parmesan cheese
2 tablespoons mascarpone cheese
3 tablespoons chopped fresh chives

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender, stirring occasionally.

  • 2

    Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups broth and cook and stir until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.

  • 3

    Stir in the shrimp, lobster, cheeses and chives. Remove the saucepan from the heat. Cover the saucepan and let stand for 5 minutes. Serve with additional Parmesan cheese.

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