Shrimp & Scallop Risotto; wildlife

Sometimes risotto uses up leftovers.

Sometimes it’s for special occasions.

This could be an easy main course for a small (for 2?) Christmas Eve or New Year’s Eve dinner – or anytime you want something a little special.

I like to use half scallops and half shrimp, but all of either would be equally good.

I get scallops without the coral, frozen, at the frozen food store (yes, we have stores that only sell frozen food – just like we have stores that only sell produce.)

If you really wanted to splurge you could use lobster. I’ve never seen it here.

My friend in Spain always used calamari (squid) when he made this. I used to make risotto whenever he came to stay with us. He loved it. I gave him my risotto book. Then he made risotto whenever we stayed with him – usually seafood.

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Shrimp & Scallop Risotto

This make a lovely, special dinner for 2 but can easily be doubled or tripled. Could be used as a first course for a dinner party.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Risotto


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken broth
  • 1/2 medium onion, chopped
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
  • Condimenti
  • 5oz (150gr) cleaned shrimp
  • 5oz (150gr) scallops
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbs olive oil
  • 1/4 cup Greek yogurt
  • 1 tbs parsley


  • Heat chicken broth and keep hot over low heat.
  • In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When rice has almost absorbed all the wine add a 1/3 cup of broth, stir. (No need to stir constantly but do stir from time to time.) When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it a few tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • While risotto is cooking, heat oil in medium skillet.
  • Add onions, garlic and mushrooms, sauté until starting to brown, about 7 minutes.
  • Add shrimp and scallops and sauté until cooked, another 5 minutes.
  • Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.


Use fish stock if you have it and prefer. Substitute sour cream or heavy cream for the Greek yogurt.
Both shrimp and scallops turn opaque when cooked through.


  • Serving Size: 1/2 recipe
  • Calories: 756
  • Sugar: 6.5 g
  • Sodium: 2228.9 mg
  • Fat: 28.4 g
  • Saturated Fat: 13.6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 63.3 g
  • Fiber: 1.6 g
  • Protein: 51.4 g
  • Cholesterol: 188.9 mg

Keywords: risotto, shrimp, scallops, seafood

If you prefer fish: Smoked Salmon, Salmon and Artichoke Risotto

Shrimp & Scallop Risotto

I had a lovely, almost warm day for my walk this morning.

Apparently the critters thought so, too.

First, as we (my neighbor and I) walked between 2 fields on a hillside, we heard someone talking. We looked up and there was a guy training his puppy. We chatted a few minutes – cute puppy, 4 months old, etc.

We walked on, then we heard him shouting. We turned back and saw 2 huge boar racing across the road where we had been standing, up the hill and past the guy. We assume he was yelling at the puppy. Then the big farm dog came racing out to bark at the boar who were running flat out.

The guy ran behind the barn and stopped yelling. We hope it was because he found the puppy. The big farm dog wandered back having done his job.

Next we had a hare dash across the road in front of us. Not very exciting….

We were almost home when we saw this:

There are 7 deer out in the middle of the field. Off to the right you can see the neighbor’s house, and behind it, our house.

I tried getting a close-up – right after I clicked they took off.

So, I put the phone back in my pack, turned around, and 2 more deer ran out of the trees right next to me.

We were very happy that it was deer and not boar…

4 thoughts on “Shrimp & Scallop Risotto; wildlife”

  1. We don’t have boar! We do have deer. Sometimes, they come up to the back garage door and look in. We have windows in that door. Not sure what they’re hoping to see at three in the morning since the lights are out, but we have security cameras so we know they’re looking. More often than not though, they’re just passing through, along with the coyote and fox and rabbits and…I love having the cameras. We check them almost every morning. It’s like Grand Central Station most nights overnight 🙂

    I bought shrimp for Christmas Eve. Two packages of flash frozen. I won’t use them both but the price was too good to not, so maybe I’ll do this just with the shrimp. I don’t think I’ve ever seen frozen scallops here.

    • We’ve had signs of boar close to the house. They are nasty so I hope I never encounter one close up. If they become a problem one can call the hunt club and they will take care of it. On the other hand, boar stew is excellent.
      Fresh scallops are around at Christmas – in the shell, with coral, and very expensive. I buy frozen!

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