Autumn Risotto


  1. Peel and devein pink shrimp. Remove hinge from sea scallops. Set both aside.
  2. Heat 1oz oil in saucepan. Add bacon and cook half way. Add 2oz oil, onion, garlic and squash and mix well over medium heat. Add rice and thyme. Continue to stir.
  3. In separate saucepan heat 20 oz shrimp stock. Add stock to rice mixture and cook over medium heat. Continue to add stock until rice is cooked and tender. Fold in parmesan cheese, salt and pepper. Set aside
  4. Heat1oz oil in separate saute pan. Sear scallops and shrimp and toss until cooked. Set aside
  5. Place risotto on center of plate. Alternate shrimp and scallops around risotto. Garnish with thyme sprig.


  • 1 oz Ridgecrest® Bacon, Applewood Slice(s)
  • 1 tbsp Roma Garlic, chopped
  • 4 oz Roma® Oil, Olive
  • 2 oz Peak Fresh Produce® Onion(s), minced
  • 2 oz Piancone Cheese Parmesan
  • 4 each Baywinds Shrimp Pink 10/15
  • 4 oz Piancone Rice Arborio
  • 4 each Empire's Treasure® Scallops, Sea U-10
  • 2 tbsp Ridgecrest Shrimp Base
  • 1 cup East Coast Fresh Butternut Squash, diced
  • 1 tbsp Peak Fresh Produce® Thyme, Fresh