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1 октября, 2025

Shrimp and Scallop Risotto

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For this recipe, the addition of sour cream to a classic risotto makes the texture even creamier than usual. Shrimp and scallops top this dish that will evoke happy trips along the river.

Servings: 2
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

Ingredients

  • 2 1/2 cups (625 ml) chicken broth
  • 5 oz (140 g) medium scallops (40-60), trimmed and patted dry
  • 3 tbsp butter
  • 1/4 cup (60 ml) dry white wine
  • 1 small carrot, cut into small dice
  • 1 small celery stalk, cut into small dice
  • 1/2 leek, white part only, chopped
  • 1 cup (210 g) arborio rice
  • 1/4 cup (60 ml) sour cream
  • 2 tbsp chives, finely chopped
  • 1/2 lemon, zest finely grated
  • 5 oz (140 g) frozen Nordic shrimp, thawed and patted dry
  • 1/4 cup (10 g) parsley leaves, finely chopped
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) lemon juice

Instructions

  1. In a small pot, bring the broth to a boil. Keep warm.
  2. In a large, deep skillet over high heat, sear the scallops on one side in 1 tbsp of the butter. Flip the scallops over and cook for another 10 seconds. Season with salt and pepper. Transfer to a bowl. Let cool.
  3. Deglaze the skillet with the white wine. Pour into the pot of broth. Clean out the skillet.
  4. In the same skillet over medium-high heat, soften the vegetables in the remaining butter. Add the rice and cook for 1 minute, stirring to coat in the butter and vegetables. Season with salt and pepper.
  5. Add the hot broth to the skillet, about ½ cup (125 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth as needed.
  6. Remove the skillet from the heat. Add the sour cream, chives and lemon zest. Mix well until creamy. Adjust the seasoning. Divide between two bowls.
  7. Add the shrimp, parsley, oil and lemon juice to the bowl of scallops. Mix well. Adjust the seasoning. Arrange over the risotto. Serve immediately.

For this recipe, the addition of sour cream to a classic risotto makes the texture even creamier than usual. Shrimp and scallops top this dish that will evoke happy trips along the river.

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