Shrimp and Scallops Risotto

This is a concoction my wife and I put together with pretty much whatever we had in the fridge. It came out great and gave us some ideas for other dishes. This one was a confidence booster for me since we didn’t use a recipe!


2 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of butter

1/2 of a red onion chopped

1 Cup of Risotto

2 Cups of chicken stock

1 Cup of dry white wine

1 Pound of shrimp with the tails cut off

1/2 Pound of Scallops

1/2 of a red pepper

1/2 of a green pepper

4 Strips of bacon chopped into small pieces

3 Stalks of scallions

1/2 Tablespoon of garlic


Bacon: Start with the bacon. Stack four slices on top of eachother and cut them longways through the middle. Then cut the chunks about a quarter of an inch creating small rectangles of awesomeness. Cook the bacon in a non stick pan until it’s crispy. Set the bacon aside, you’ll add it to the risotto later.

Veggies: Take the red and green peppers and the chopped up scallions and cook them together in the same pan as the bacon. Cook them until soft then set aside.

Risotto: The risotto takes the longest to cook so get it started as you take the bacon off. Put the olive oil in the pan and turn the heat to medium. Once it heats up, add the butter. Pour in the risotto, add the garlic, and stir. After two or three minutes the risotto will start to get translucent. When it does, add one cup of chicken stock. You’ll need to stir the risotto often to avoid burning it. As the risotto absorbs the liquid continue adding the stock. Once both cups of stock are absorbed, start adding the wine (get the shrimp and scallops going at this time). Before combining any other ingredients, the risotto should be soft. Make sure you taste it to avoid undercooking the risotto. Undercooked rice will ruin this dish.

Shrimp and Scallops: Pour some white wine in the bottom of a frying pan, if you haven’t already drank the rest of the bottle. Cook the shrimp and scallops together in the wine. The wine should come to a simmer, not a boil. The fish should be ready to go within 5-7 mins. Strain before adding to the risotto.

Combine: Put all of the ingredients into the pan with the risotto and mix it up. Everything should be nice and hot and ready to serve.


About rower96

The purpose of this site is to cronicle my successes and failures in the kitchen. I'll share recipies, methods, and lessons learned. I am NOT a cook by any stretch but I enjoy a change of pace (and eating). Give me feedback, suggestions... Challenges?
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